Crumbed Chicken Breasts with Mustard and Herbs

    Crumbed Chicken Breasts with Mustard and Herbs


    11 people made this

    Skinless chicken breasts are baked in the oven under a breadcrumbs and herb topping. Delicious with corn on the cob and jacket potatoes in the winter or baby new potatoes and salad in the summer.

    Serves: 4 

    • 4 chicken breasts, boned and skinned
    • 1 tablespoon Dijon mustard (optional) or melted butter
    • salt and black pepper
    • 1/2 cup (60g) fresh breadcrumbs
    • 1 tablespoon dried herbs (I used Italian herbs last night)
    • 2 tablespoons (40g) butter, melted

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 180 C.
    2. Lay the chicken breasts on a greased ovenproof dish and spread with the mustard or melted butter. Season with salt and pepper.
    3. Mix the breadcrumbs and the herbs together thoroughly. Press the breadcrumbs mixture onto the chicken to coat, and drizzle with the melted butter.
    4. Bake uncovered for 20 minutes or until tender and crisp.


    I make my breadcrumbs whenever I have stale bread and keep the crumbs in the freezer. You may need more than this amount of breadcrumbs depending on the size of the chicken breasts.

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    - Rated on - 14 Jan 2014

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