I got this from the Sweetpea Cooks! blog and we’ve really enjoyed it with lots of veggies on the side (such as green beans sauteed in garlic and steamed carrots.) It calls for fresh parsley, but I’ve made it with dried parsley and basil and also with fresh basil and dried parsley and it was good both times. We’re big fans of basil, though… it’s in my family taste palate. My grandma puts basil in everything. You should hear her talk smack about oregano.
Chicken with parmesan, garlic, and herb crust
1 garlic clove, peeled
1/4 cup fresh flat-leaf parsley leaves
2 slices whole-wheat bread
1/4 cup grated Parmesan (1 ounce)
2 tablespoons olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
4 skinless, boneless chicken-breast halves,
or 2 pork tenderloins, halved (1 1/2 to 2 pounds total),
or 1 1/2 pounds skinless salmon fillet (4 pieces)
4 teaspoons Dijon mustard
Heat oven to 400Â° F. Lightly coat a medium baking dish with vegetable cooking spray. Mince the garlic in a food processor or blender, then add the parsley and pulse until combined, about 15 seconds. Add the bread, Parmesan, oil, salt, and a few grinds of black pepper. Pulse until well combined. Arrange the meat or fish in the baking dish. Spread with the mustard, then pat the crumbs on top. Bake until cooked through, 20 to 25 minutes for the chicken, 30 minutes for the pork, or 20 minutes for the salmon. Divide among 4 plates and season with salt and pepper to taste.