Makes 6 servings
There are plenty of pre-breaded, frozen chicken breast cutlets on the market. However, the coatings are stocked with preservatives and sometimes trans fats, none good for you. Here’s a way to make your own with just about as much convenience but far fewer unpronounceables—and by cooking the chicken right from the freezer.
⅔ cup plain panko breadcrumbs
2½ tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried chives
½ teaspoon table salt
½ teaspoon ground black pepper
Six 8-ounce frozen boneless skinless chicken breasts
3 tablespoons Dijon mustard
1. Position the rack in the center of the oven; heat the oven to 350°F.
2. Stir the breadcrumbs, 1½ tablespoons of the oil, the thyme, chives, salt, and pepper in a medium bowl until the herbs and oil are uniform throughout.
3. Pour the remaining 1 tablespoon oil into a 9 x 13-inch baking dish and smear it around to coat the bottom. Place the chicken breasts in one layer in the pan. Smear each with ½ tablespoon mustard, then sprinkle the breadcrumb mixture evenly over the breasts so it sticks to the mustard.
4. Cover the baking dish with aluminum foil and bake for 30 minutes.
5. Uncover the dish and continue baking until an instant-read meat thermometer inserted into the thickest part of a couple of the breasts registers 165°F, about 15 minutes. Tent loosely with foil if there’s any danger of the coating getting too browned. Cool in the baking dish for 10 minutes before serving.