If you want a delicious, moist chicken... you have got to try this one. It is very easy to make and tastes delicious! The carrots are a great compliment to the chicken and the type of thing you just can't stop eating!! It sounds like a weird combination, the butterscotch and black pepper, but they go really well together!
Oven Fried Chicken
2 Cups Panko bread crumbs
1 Cup grated Parmesan cheese
4 Tbsp. olive oil
2 Tbsp freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 Cup Dijon Mustard
2 Tbsp. water
2 1/2 lbs. boneless skinless chicken breasts, pounded to 1/4-inch thickness
Preheat oven to 400 degrees. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray with nonstick cooking spray.
In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine, mustard, water, salt and pepper, to taste, and remaining olive oil.
Coat each chicken breast with mustard mixture.
Next, dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25-30 minutes, or until chicken is golden brown. Serve immediately.
Ready to eat... the chicken gets a nice golden crust and keeps all the moisture inside. It is very important to use the cooling rack when cooking the chicken, i tried it once without the rack and the bottom of the chicken got very soggy!
Butterscotch and Black Pepper Baby Carrots
2 1/2 Tbsp. butter
2 1/2 Tbsp. packed light brown sugar
1/4 tsp kosher salt
1 lb. baby carrots, halved lengthwise
1 Tbsp. freshly ground black pepper
In a medium skillet, heat the butter, sugar and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper. Serve hot or warm.
**Chicken recipe is from Paula Deen and the carrot recipe is from the The Deen Brothers