Crispy baked chicken (from the Complete Canadian Living Cookbook)
1/3 cup dry breadcrumbs
1/3 cup grated parmesan
2 tablespoons butter, melted
2 tablespoons mayo
2 tablespoons Dijon mustard
4 chicken breasts, boneless
Melt butter, combine with breadcrumbs and cheese.
Whisk together mayo, mustard and some pepper. Spread over chicken, then dip into crumb mix.
Place chicken on rack in baking dish and bake for 20 mins at 425F/220C or until golden and cooked through.
We also had mashed potatoes, asparagus and carrots (yellow and orange !)
Really, this chicken recipe is just a variation on crumbed chicken, but a particularly tasty one. The mayo mixture seems to make the whole thing more moist, and then butter added to the breadcrumbs gives them a texture more like fresh breadcrumbs.
For a basic version, I dip chicken in a beaten egg, then dried breadcrumbs, then fry in a pan. But you need plenty of oil to make it crispy. The alternative is to oven bake. Ideally, drizzle some butter over the chicken to give it that crispy finish. If you like it crispy all over, you need to turn it half way through cooking and/or put it on a roasting rack as otherwise the juices tend to accumulate.
You can leave out the mustard in the above recipe, if you like but honestly, its not a strong flavour and I like it.
