Crumbed Chicken Breasts with Mustard and Herbs

    30 minutes

    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.

    18 people made this

    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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    Reviews in English (6)


    Used different ingredients. instead of mustard used some tomato puree and used parsley, basil, oregarno in herb crust, and also made a roasted tomato sauce which i cooked with the chicken breasts in oven, Great recipe  -  19 Jan 2009  (Review from Allrecipes UK & Ireland)


    very nice and easy to make!  -  29 Sep 2009  (Review from Allrecipes UK & Ireland)


    this is an amazing recipie  -  16 Nov 2012  (Review from Allrecipes UK & Ireland)