Baked Chicken with Parmesan Crust

In between massive mouthfuls of food, Gavin kept repeating variations of how much he liked this and that I should make this again.

Need I say more?

Baked Chicken with Parmesan Crust
Recipe slightly adapted from Food Network Magazine
Prep time: 10 minutes  Cook time: 20 minutes

2 tbsp Dijon mustard
1/4 tsp dried thyme 
Salt 

Pinch of cayenne pepper
4 boneless, skinless chicken breast halves (about 8 ounces each)
3/4 cup grated Parmesan cheese
3/4 cup panko
Cooking spray

1.  Preheat the oven to 450 degrees F. 

2.  Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside.

There's just enough to lightly coat the chicken.

3.  In a medium shallow bowl, combine the Parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat.

Crunchy!!

4.  Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.

Golden crusty perfection.

Yes, this is yet another variation on Chicken Parm.  But I really, really like this one!  I love when the breading process is simple and minimal.  I love baking instead of frying.  And I really love when my kids pretty much do a happy dance in their chairs in between bites.  This one's a winner!!