Serves 8.
3 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 tablespoons canola oil, divided
1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
Salt and pepper, to taste
2 lbs boneless skinless chicken breasts
1 1/2 cups fresh breadcrumbs, preferably whole-wheat
Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
Preheat oven to 400°F. Set a wire rack on a large baking sheet.
Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the chicken in the breadcrumbs and arrange on the wire rack. Leave at least 1 inch between pieces.
Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, about 35 minutes.
No comments:
Post a Comment