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You're looking forward to a relaxing evening, but making dinner is still on the horizon... and you are definitely not looking forward to that circus, right?! Best Roasted Chicken Ever will put your mind at ease and make your dinner plans the most spectacular show on earth! The spiced-up Dijon base along with the garlic-infused panko crust of these tender baked chicken breasts, accompanied by the juicy Campari tomatoes, will be the calliope music to your tastebuds' ears. With minimal preparation and clean-up time, the Best Roasted Chicken Ever will be a peace of mind kind of dish that will always be on your casual, yet special dinner night menu carousel. So don't monkey around, give this a whirl, and enjoy the relaxing show!
You're looking forward to a relaxing evening, but making dinner is still on the horizon... and you are definitely not looking forward to that circus, right?! Best Roasted Chicken Ever will put your mind at ease and make your dinner plans the most spectacular show on earth! The spiced-up Dijon base along with the garlic-infused panko crust of these tender baked chicken breasts, accompanied by the juicy Campari tomatoes, will be the calliope music to your tastebuds' ears. With minimal preparation and clean-up time, the Best Roasted Chicken Ever will be a peace of mind kind of dish that will always be on your casual, yet special dinner night menu carousel. So don't monkey around, give this a whirl, and enjoy the relaxing show!
Ingredients
- 4 chicken breast fillets boneless and skinless
- kosher salt to taste
- black pepper to taste
- 1/4 cup breadcrumbs panko
- 1/4 cup parmesan cheese grated
- 1 tablespoon olive oil
- 1 tablespoon fresh flat-leaf parsley chopped
- 1 clove garlic chopped
- 1 teaspoon Dijon mustard
- 1 pound whole Campari tomatoes
- side salad to taste, homemade or store-bought, for serving
- garlic bread to taste, homemade or store-bought, for serving
Directions
- Preheat the oven to 450 degrees F.
- Line an 18x26-inch baking sheet with aluminum foil.
- Arrange the chicken on the prepared baking sheet.
- Season the chicken breasts with the salt and the pepper.
- In a medium bowl, stir the panko breadcrumbs, the parmesan cheese, the olive oil, the parsley, and the garlic together until they are well combined.
- With a small spatula or butter knife, spread the Dijon mustard on the top of each of the chicken breasts.
- Uniformly sprinkle the top of each of the chicken breasts with the breadcrumb mixture.
- Arrange the tomatoes around the outside edges of the prepared chicken breasts.
- Bake the chicken mixture, uncovered, until the chicken breasts have reached an internal temperature of 165 degrees F, about 14-16 minutes.
- Plate the chicken breast fillet and serve with the side salad and the garlic bread.
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