4 boneless, skinless chicken breasts
1 cup fresh breadcrumbs
2 tablespoons parsley
1 tablespoon dried mixed herbs
2 tablespoons butter
1.5 tablespoons dijon mustard
Prep time: 10 minutes
Cook time: 20-40 minutes
Mix breadcrumbs, parsley and herbs together. (I used a pre-mixed blend - I'm pretty sure this was the specific mix. Lavender, fennel, basil, thyme, rosemary, savory and tarragon.)
Arrange chicken breasts in a greased ovenproof pan. Brush dijon mustard lightly over chicken breasts (if you don't like mustard you can substitute melted butter). Pour breadcrumb & herb mixture over the chicken, pressing down lightly to form a crust. Melt 2 tablespoons butter and drizzle over the top.
Bake uncovered at 350 until tender. The recipe called for 20 minutes, but it took me 40 in a stainless steel, oval pan.
I mixed the topping like this: 1 cup breadcrumbs, 1.5 tablespoons of herbs, 1.5 tablespoon parsley, 1 tablespoon garlic powder, 1 tablespoon grated cheese blend (romano, parmesan, and asiago). I also used a stick of butter drizzled on top and it didn't oversaturate it. (This was increased for 5 breasts.) And you may want to use a pan that is small enough for the crumb mixture to cover all of it.
Side suggestion: rice or noodles with sauce.