Time: 45 min.
Complexity: easily
Servings: 4

You've probably forgotten to defrost chicken breasts before you're ready to cook for dinner. Sure, you can put them in a bag in hot water, but that still takes time. With this recipe, you can bake chicken breasts straight from the freezer, and they'll turn out juicy and crispy with a breadcrumb crust. Just keep in mind: freeze them in an even layer, one at a time, in a bag or plastic wrap. This recipe won't work with large frozen clumps.

Ingredients:

• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 1 tbsp chopped fresh parsley leaves
• 1 clove garlic, finely chopped
• 1 cup panko breadcrumbs
• 1/4 cup olive oil
• 4 individually frozen boneless, skinless chicken breast halves (about 220g each)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, panko breadcrumbs, garlic, Dijon mustard, mayonnaise

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Preparation:

Step 1
• Preheat oven to 220°C and line a baking sheet with foil.
Step 2
• Place the mayonnaise, mustard, parsley, and garlic in a small bowl and mix. Place the breadcrumbs, olive oil, and 1/2 teaspoon each of salt and pepper in another bowl and mix.
Step 3
• Place the frozen chicken on the prepared baking sheet. Spread the chicken evenly and coat the top and sides of each piece with the mayonnaise mixture. Sprinkle the mayonnaise-coated areas with the breadcrumb mixture and press firmly to adhere.
Step 4
• Bake until golden brown and a thermometer inserted into the thickest part of each breast reads 165°F (74°C), 30 to 35 minutes.

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