Serves 4
· 4 boneless, skinless chicken breasts
· 4 tablespoons Dijon mustard
· 4 slices toasted bread
· ½ cup fresh parsley
· 1 clove garlic, roughly chopped
· Salt and pepper to taste
· 1 tablespoon olive oil
Preheat oven to 200⁰C.
Spread about 1 tablespoon of Dijon mustard onto each chicken breast and set aside.
In a food processor, pulse together the toast, parsley, garlic, and salt and pepper until you have coarse crumbs. Add the oil and pulse again briefly. Transfer mixture to a plate.
Dip the mustard-covered pieces of chicken into mixture until evenly coated.
Place on a lightly greased baking sheet and bake for 20 minutes or until cooked through and golden brown.
