Mustard, Rosemary and Parmesan Crusted..

Cooking Instructions

METHOD:

Preheat the oven to 350°F. Heat olive oil in a large skillet over high heat. Season the chicken with salt and pepper. Add to the skillet, skin side down. Reduce the heat to medium-low and cook until crispy, about 7 minutes. Flip over to cook the other side.

Meanwhile, in a bowl, combine the breadcrumbs, rosemary, garlic, cheese and salt and pepper. Add the extra virgin olive oil.

Spread the Dijon mustard evenly on top of each chicken breast and coat with the breadcrumb mixture. Place in the oven and bake for about 8 to 10 minutes, or until cooked throughout.

Round Out the Meal:

With Lemon-Stewed Vidalia Onions (recipe below).

Kid Friendly:

Omit the Dijon mustard.

Lemon-Stewed Vidalia Onions 6 Tablespoons butter 1 Vidalia onion, julienned Juice of 1 lemon Salt and pepper Heat the butter in a skillet over medium-low heat. Add the onion and cook until soft and tender, about 10 minutes. Add the lemon juice and season with salt and pepper. Simmer on low for an additional 10 minutes until the onions and juice have tightened to a thick compote-like consistency, but without any color.