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 Meal Is A Winner
Cooking Techniques
- Use dry sherry for the best flavor; sweet sherry can alter the taste.
- Whisk the sauce ingredients continuously to achieve a smooth, creamy texture.
Step 1
Lightly heat your oven to 500°F and lightly grease a baking sheet with olive oil. In one bowl, whisk together the egg and water. In another, combine the bread crumbs and Parmesan cheese.
Step 2
Melt the butter in a small saucepan over medium heat. Stir in the sherry, Worcestershire sauce, Dijon mustard, and garlic, and let it cook for about five minutes until it thickens a bit.
Step 3
Dip each chicken breast into the egg mixture, then press it into the bread crumb and cheese mix, gently shaking off any extra crumbs. Place the coated chicken on the prepared baking sheet and spoon the sherry-Dijon sauce over the top.
Step 4
Pop the chicken in the oven on a rack positioned in the upper third, and bake for 5 to 7 minutes. The chicken is done when it’s no longer pink inside and the juices run clear — if you have a thermometer, it should read 165°F in the thickest part.
