boncook.com

Chicken Parmesan

Active Time: 10 minutes
Total Time: 30 minutes

4 servings

  • Large Bonmat
  • Large Perforated Baking Sheet
  • Santoku Knife
  • Sel Gris Salt
  • Pep Rally Peppermill
  • FRENCH PANTRY Garlic Aioli
  • FRENCH PANTRY Herbs de Provence Herb Blend

 

Print recipe

Ingredients

  • 2 boneless skinless chicken breasts, cut into strips
  • 1 jar of FRENCH PANTRY Herbs de Provence Mustard
  • 1 1/2 tablespoons of Sea Gris Salt
  • 1 tablespoon pepper of your liking
  • 2 tablespoons FRENCH PANTRY Herbs de Provence Herb Blend
  • 3/4 cup breadcrumbs
  • 1/2 cup parmesan cheese, finely grated

Instructions

  1. Preheat oven to 375°F.
  2. Place the Bonmat on top of the Perforated Baking Sheet and set aside.
  3. In a medium bowl, combine chicken with mustard until each piece is fully covered.
  4. In another mixing bowl, add salt pepper, FRENCH PANTRY Herbs de Provence Herb Blend, breadcrumbs, and Parmesan cheese.
  5. Dredge each piece of chicken in the dry mixture and place it on the Bonmat.
  6. Bake for 15 to 20 minutes or until fork tender or at 165°F.

 

Enjoy from our bon COOK kitchen to yours!

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