Not sure if any of you have tried this but it is some sort of good.
Take a boneless , skinless chicken breast and pat it dry, Take it and coat it with some Olive Oil , Canola Oil or melted butter ( Your Choice) and Dijon Mustard mixed up. Your choice on the amount of each. It is easy to do , just have that in a bowl so you can make sure the meat gets coated with the oil and mustard mix.
Then drop the meat in a bag ( Zip Lock ) with a equal amount of seasoned ( Eye-ta-lion) bread crumbs and Parmesan cheese and shake it in the bag to coat the meat. When it is coated then put it in a greased baking pan at 325 for about 20 minutes in the oven.
Hint........ Before cooking it ..... I like to put some of the mix in the bottom of the pan to put the meat on when it bakes and any left over from coating the meat gets sprinkled over the top of the meat ... It makes a really good crust. The left overs in the pan ( after cooking ) can be sprinkled on the meat when you have it on the plate to serve it. Baked season bread crumbs and Parmesan cheese .... Or if you are having masked taters then sprinkle the crumbs from the pan over them when serving the meal.
Just did the same thing tonight with some fish fillets and "O" Boy were they good.
Chuck.
PS... I am going to try other meat and see how it works , minute steaks or pork chops should be some sort of good.
Take a boneless , skinless chicken breast and pat it dry, Take it and coat it with some Olive Oil , Canola Oil or melted butter ( Your Choice) and Dijon Mustard mixed up. Your choice on the amount of each. It is easy to do , just have that in a bowl so you can make sure the meat gets coated with the oil and mustard mix.
Then drop the meat in a bag ( Zip Lock ) with a equal amount of seasoned ( Eye-ta-lion) bread crumbs and Parmesan cheese and shake it in the bag to coat the meat. When it is coated then put it in a greased baking pan at 325 for about 20 minutes in the oven.
Hint........ Before cooking it ..... I like to put some of the mix in the bottom of the pan to put the meat on when it bakes and any left over from coating the meat gets sprinkled over the top of the meat ... It makes a really good crust. The left overs in the pan ( after cooking ) can be sprinkled on the meat when you have it on the plate to serve it. Baked season bread crumbs and Parmesan cheese .... Or if you are having masked taters then sprinkle the crumbs from the pan over them when serving the meal.
Just did the same thing tonight with some fish fillets and "O" Boy were they good.
Chuck.
PS... I am going to try other meat and see how it works , minute steaks or pork chops should be some sort of good.