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Baked Chicken Breasts With Parmesan Crust

Notes: 

Recipe courtesy Ted Allen for Food Network Magazine
Photograph by Charles Masters

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Ingredients: 

2 tablespoons dijon mustard
1/2 teaspoon thyme leaves, chopped
Kosher salt
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (about 8 ounces each)
3/4 cup freshly grated parmesan cheese
3/4 cup panko or dried coarse baguette breadcrumbs
Cooking spray


 

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