Recipe inspired by Mary from my days at FDA (university years).
This is a crowd pleaser everytime and is one of those ideal recipes for large groups.
Ingredients:
- 4-6 organic chicken breasts, cleaned
- 1/2 stick butter
- 1/2 cup olive oil
- 2 1/2 tablespoons Dijon mustard
- 4 1/2 cups breadcrumbs, unseasoned
- 1 1/4 cups Parmesan cheese, freshly grated
- 1/2 teaspoon salt
- 1 handful sun-dried tomatoes, diced
- 1 handful parsley, finely chopped
- Worcestershire sauce, to taste
Preparation:
Wash and dry the chicken. Melt the butter, olive oil and garlic. Once the garlic starts to get soft, add the mustard and Worcestershire sauce. Set aside to cool slightly.
Preheat the oven at 350˚F.
Mix breadcrumbs with the cheese, salt, parsley and sun-dried tomatoes. Dip the chicken in the olive oil/butter mixture and coat it with the breadcrumb mixture.
Place the chicken a large shallow baking dish, pouring the remaining olive oil/butter mixture over it. Bake for 1 1/2 hours, basting with pan drippings twice over the course of cooking.