Parmesan-crusted chicken breasts: a crispy topping and salad for a quick dinner

Tip: tap a step to mark it as done.

1. Preheat the oven

   5 min

   Preheat the oven to 200 °C (400 °F) and line a baking sheet with parchment paper.

2. Prepare the chicken

   5 min

   Pat the chicken breasts dry with a paper towel. Slice thicker sections horizontally or pound them so the breasts are about 2 cm thick throughout. Season with salt and pepper, then spread the tops with mustard.

3. Mix the crust

   3 min

   In a bowl, mix the Parmesan, breadcrumbs, pressed garlic, oregano, and oil until the mixture resembles damp sand.

4. Bake

   20 min

   Place the chicken breasts on the baking sheet and use your hand to press the crumb mixture onto the mustard-coated tops. Bake for 18–20 minutes, until the crust is golden and the meat is white in the center. If using a thermometer, the chicken is done when it reaches 74 °C (165 °F).

5. Prepare the salad

   3 min

   While the chicken bakes, halve the tomatoes and toss them with the arugula, oil, lemon juice, and a pinch of salt.

6. Let rest

   5 min

   Let the baked chicken breasts rest for 5 minutes, then slice and serve with the salad.

Tip: Slice chicken breasts thicker than 2 cm horizontally or pound them to an even thickness; otherwise, the crust will be done before the meat. Once the center reaches 74 °C (165 °F), let the chicken rest for 5 minutes.

This recipe was translated from the Slovak original: Šťavnaté kuracie prsia s parmezánovou krustou: navrchu chrumkajú, k šalátu na rýchlu večeru