Herbed Chicken Breasts with a Crispy Black Olive & Parmigiano Crust

Herbed Chicken Breasts with a Crispy Black Olive & Parmigiano Crust
Photo by Scott Phillips

Ingredients

  • 1 lemon, cut into wedges
  • 3 Tbs. chopped oil-packed sun-dried tomatoes (about 3 large tomato halves; pat dry before chopping)
  • 1 cup pitted Kalamata olives, rinsed, patted dry, and chopped
  • 2 cups Toasted Breadcrumbs
  • ½ tsp. freshly ground black pepper
  • ½ tsp. kosher salt
  • 2 tsp. chopped fresh rosemary
  • + 5 more ingredients
    • 4 tsp. chopped fresh thyme
    • 2 Tbs. whole-grain mustard
    • ¾ cup freshly grated Parmigiano-Reggiano
    • 2 Tbs. extra-virgin olive oil
    • 4 small boneless, skinless chicken breast halves (6 to 7 oz. each), trimmed of excess fat

Heat the oven to 450°F. Put a flat rack on a large rimmed baking sheet lined with foil. With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets of plastic wrap to even out the thickness of the breasts. In a large bowl, mix the oil and mustard with half of the thyme,...

View full recipe at Fine Cooking

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