Baked Chicken Breasts with Parmesan Crust

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 breadcrumbsCooking spray

Directions

1. Preheat the oven to 450
2. Mix the mustard, thyme, 1/2 teaspoon salt and cayenne in a medium bowl.  Add the chicken breasts and turn to coat completely; set aside.
3. In a medium shallow bowl, combine the parmesan and panko.  Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat.
4. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven.  Bake until the chicken is golden and cooked through, 15 to 20 minutes.  Let rest 5 minutes before cutting or serving.
5. Reheat the wok, add 2 teaspoons of the oil and half the butter, and stir-fry the chicken in two batches until it is browned, adding more oil and butter between batches.  Return all the chicken to the wok with the onion.
6. Stir in the lemon rind, capers, and lemon juice.  Toss well and cook until warmed through.  Add the shredded basil and season with salt and black pepper.