4 boneless, skinless chicken breasts
4 tablespoons dijon style mustard
1 tablespoon white wine/or water (any cheap chardonnay will do, serve the remaining with dinner)
1 teaspoon Lawreys season-all
a dash of salt
1 teaspoon or so of pepper
- Wash chicken and pat dry with paper towels
- Put chicken in ziplock bag or small bowl and put rest of ingredients above on top of chicken. Seal bag and mix it all together
- Let marinate in refrigerator for at least 30 minutes and up to 2 hours mixing it around about every 15 minutes.
Turn on Oven to 450 degrees
1 cup plain bread crumbs or planko (Japanese bread crumbs found in asian section of supermarket)
1 cup fresh parmesean cheese, grated ( I use the fresh cheese in the bag found around the shredded cheddar cheese, but crumble it a little with your hands when you take it out of the bag.)
About a teaspoon each of lawreys seasoned salt and ground black pepper
then pour 4 tablespoons melted butter on top and mix all together with your hands it will be very moist
Next take chicken out of marinade and put in crumb mixture. Kind of pat the bread crumbs on chicken to get it well coated. Then place chicken on a baking sheet and bake for 25 to 30 minutes. Use a grill rack set in a rimmed baking sheet if available. Check after 20 minutes if getting too brown lower temp to 400.