This is another recipe we adapted to make gluten free that I found on Pinterest. We also made some changes to how it was prepared, and would make a couple more when making next time. Live and learn as they say.
Mustard Herb Crusted Chicken Breasts with Grilled Zucchini and Squash
Ingredients for the Chicken:
2 boneless, skinless, chicken breasts (we used one double)
1/2 tsp kosher salt
black pepper, to taste
3 TBS finely chopped fresh herbs (thyme, oregano, and basil) (we used dried as it was what we had on hand)
2 cloves garlic, crushed
6 TBS good quality Dijon Mustard (we use OrganicVille as it is gluten free)
1 C gluten free Panko
1/4 C freshly grated Parmesan cheese
1 TBS oil oil
minced parsley for serving (optional) (again we used dried as it was on hand)
Preheat oven to 400*F.
Trim chicken breasts, place on a cutting board and cover with plastic wrap. Lightly pound the chicken to an even thickness. This helps ensure even cooking. Season both sides of each breast with salt and pepper.
Mix herbs, garlic and mustard in a bowl.
Combine bread crumbs and Parmesan cheese on a plate. Lightly brush each breast with the mustard-herb mixture, coating both sides, then dredge each breast in the bread crumb-cheese mixture.
Heat a large saute pan over med-high heat. Once the pan is hot, add 1/2 TBS olive oil. Place the chicken breasts in the pan and brown on each side, carefully flipping with a spatula, about 2 to 3 minutes per side.
Place breasts on a parchment lined sheet pan, then bake in the oven for 5 to 8 minutes, or until chicken reaches an internal temperature of 165 degrees. Sprinkle with chopped parsley and serve.
***NOTE-next time we would NOT pound the chicken, but rather skip the step of frying and just bake longer in the oven. Also, if you do choose to pound the chicken and fry prior to baking in the oven for a faster cook time, more oil is needed in the saute pan, 1/2 TBS is no where near enough. The chicken will stick, losing the coating. You could also use a non-stick cooking spray.
Grilled Zucchini and Squash
Slice the zucchini and squash into approx. 1/2 inch slices, toss with olive oil, salt, freshly ground pepper and a bit of celery salt. Place on a roasting pan in a 350* oven (we use our small toaster oven for veggies like this) and bake about 30 minutes or until they are soft when piercing with a fork.
The original recipe for the Mustard Herb Crusted Chicken Breasts can be found here.
Linking up with the lovely ladies for Thoughts of Home on Thursday.