Description
A recipe for Chicken With Parsley, Garlic and Romano Crust

Ingredients

• 2 slices whole wheat bread, torn
  
• 1/4 cup parsley, trimmed and washed
  
• 1 clove garlic, crushed
  
• 1/4 cup grated Romano
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon freshly ground black pepper
  
• 2 tablespoons olive oil
  
• 2 tablespoons Dijon-style mustard
  
• 4 skinless, boneless chicken breast halves

Preparation
Heat oven to 425°F. In small bowl of food processor, process bread pieces, parsley and garlic, add Romano, salt, pepper and oil, pulse briefly; set aside. Coat chicken evenly with mustard, place in shallow roasting pan and pat crumb mixture on top. Bake until chicken is cooked through and crumbs nicely browned, about 20-25 minutes.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available