Equipment
Ingredients
Chicken and Binder
- 600 g boneless skinless chicken breasts, pounded to even 2cm thickness
- 45 g dijon mustard
Herb Breadcrumb Coating
- 100 g firm white bread, torn into rough pieces
- 45 ml extra virgin olive oil
- 10 g fresh flat-leaf parsley, roughly chopped
- 2 g fresh thyme, leaves picked from stems
- 3 g garlic powder
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 200 degrees C / 400 degrees F. Line a large baking sheet with parchment paper to prevent sticking.
In a food processor, combine the torn firm white bread, parsley, thyme, garlic powder, kosher salt, and black pepper. Pulse until coarse crumbs form. Drizzle 30ml of the olive oil over the mixture and pulse a few more times until the crumbs are evenly moistened.
Transfer the moistened breadcrumb mixture to a wide, shallow dish.
Pat the chicken breasts completely dry with paper towels. This ensures the binder adheres properly. Brush the top and sides of each chicken breast evenly with the Dijon mustard.
Press the mustard-coated side of each chicken breast firmly into the breadcrumb mixture, ensuring a thick, solid layer of crumbs adheres to the meat. Place the breaded chicken on the prepared baking sheet.
Drizzle the remaining 15ml of olive oil evenly over the crust of the chicken breasts.
Bake in the preheated oven for 20 to 25 minutes. The crust should be deep golden brown, and a meat thermometer inserted into the thickest part of the chicken must register 74 degrees C / 165 degrees F.
Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before serving to allow the internal juices to redistribute.
Chef's Notes
- Using fresh, firm white bread rather than store-bought dried crumbs is the secret to a rustic, incredibly crunchy texture that stays crisp under the oven heat.
- Dijon mustard serves as a brilliant, highly flavorful binder that completely eliminates the need for a messy three-stage egg wash station.
- Pounding the chicken breasts to an even thickness is a crucial step for achieving a perfect roast. It ensures the thinner tail ends do not dry out while waiting for the thicker parts to cook completely.
- If you prefer a darker crust, you can place the pan under the broiler for the final 60 seconds of cooking, keeping a very close watch to prevent burning.
Storage
Refrigerator: 3 days — Store in an airtight container. The crust will lose some crispness over time.
Freezer: 1 month — Freeze flat before transferring to a bag. Reheat directly from frozen.
Reheating: Reheat in a 190 degree C oven for 10-15 minutes to restore the crispy exterior. Avoid microwaving.
