Ingredients
- 1 tablespoon olive oil
- 1 egg, beaten
- 2 tablespoons water
- ½ cup whole wheat bread crumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter
- 3 tablespoons dry sherry
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- ½ teaspoon minced garlic
- ¾ pound skinless, boneless chicken breast halves, pounded to 1/8-inch thick
Why This Dish Is So Special
Cooking Hints
- Use a heavy skillet to get a nice sear on the chicken for extra flavor.
- Deglaze the pan with sherry slowly to capture all the browned bits for the sauce.
Step 1
Heat your oven to 500°F (260°C) and lightly grease a baking sheet with some olive oil. In a shallow bowl, whisk together the egg and water. In another bowl, mix the bread crumbs with the Parmesan cheese.
Step 2
Melt the butter in a small saucepan over medium heat. Stir in the sherry, Worcestershire sauce, Dijon mustard, and garlic, letting it cook gently until the sauce thickens a bit, about 5 minutes.
Step 3
Dip each chicken breast into the egg mixture, making sure it’s well coated, then press it into the bread crumb mixture. Give it a little shake to let any extra crumbs fall off. Place the breaded chicken on the prepared baking sheet and spoon the sherry-Dijon sauce evenly over the top.
Step 4
Pop the chicken in the oven on a rack set in the upper third and bake for 5 to 7 minutes, or until the chicken is cooked through and the juices run clear. To be sure, use a thermometer—165°F (74°C) is perfect. Enjoy!
