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Recipe for :

Parmesan Chicken Breasts

This recipe has come from the Porcini Online shop:.

This is what they had to say about this recipe:

"A lovely way to cook chicken breasts without risk of them being dry. I'd serve this with some garlicky gratin potatoes and a dish of green beans.".


6 boneless, skinless chicken breasts.
6 tablespoons Taylors Dijon Mustard
1 tablespoon white wine
a good grinding of salt and black pepper
3 slices white bread, crusts removed, made into breadcrumbs
3oz/85g grated Parmigiano Reggiano Organic
2oz/55g melted butter


In a shallow bowl, whisk together the mustard, wine, salt and pepper. Add the chicken breasts and mix around so that the chicken gets coated completely.

In another shallow dish, mix the parmesan, breadcrumbs and pepper. Drip the melted butter over and toss until combined.

Coat the chicken in the breadcrumb mixture one at a time and place on a baking tray.

Bake in a preheated oven (200ºC/400ºF/Gas 6.) for 25 - 30 minutes, until golden and crisp.

Serves 6