Parmesan Chicken
Ideal for a busy professional, this easy entree can be prepped the night before. Start by coating four boneless, skinless chicken breasts with dijon mustard (Annie’s Naturals is yummy). Preheat the oven to 350 degrees and coat a cookie sheet or baking dish with nonstick spray.
On a clean plate, spread a thin layer of finely ground parmesan cheese (Whole Foods has a fantastic store brand one) and top with ground black pepper, crushed red pepper, ground or freshly minced garlic, dried or fresh rosemary. Do NOT top with salt, as the cheese is already salty.
Coat both sides of the chicken breast in the parmesan cheese and spice mix and place in the baking dish. Continue the process until all four chicken breasts are evenly covered. If popping into the refrigerator overnight, make sure the chicken is at room temperature before placing in the oven. Bake for 20-30 minutes depending on the size of the breasts. Cook until the insides are tender, but not pink.
The result is a juicy, flavorful piece of chicken with hints of cheese and kick of spice from the crushed red pepper. Serve with a side salad, or green beans and brown rice.
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