Parmesan & Herb Crusted Chicken

I continue my week of healthy dinners with a favorite I have made many times. Not only is it quick, but healthy as well.  The crust of the chicken can be made so quickly in a mini food processor and produces so much flavor.  It is special enough to serve for company, but easy enough for any night of the week!  It is one of my favorite alternatives to plain grilled chicken, but does not pack on tons of calories. Enjoy!

Parmesan & Herb Crusted Chicken
Serves 2
Adapted from Realsimple.com
Recipe Notes
The breading mixture makes enough for two large chicken breasts (with a little extra) or it is enough for four small breasts.  If cooking for four and want to make sure you have enough bread crumbs, I would suggest making 1 1/2 times the recipe... you won't need to double it unless cooking for six.  Make sure you spread the dijon in a very thin layer.  It can get a little mustardy if you do not spread it thinly.
Ingredients
1 garlic clove, peeled
1/4 cup fresh parsley leaves
2 slices whole wheat bread
1/4 cup grated parmesan cheese
2 tablespoons olive oil
1/4 teaspoon freshly ground pepper
2 boneless, skinless chicken breasts
2 teaspoons dijon mustard
Step by Step
1.  Heat oven to 400 degrees.
2.  Lightly coat a glass baking dish with cooking spray.
3.  In a mini food processor,  mince garlic.  Then add parsley and pulse until combined.  Add the bread, Parmesan, oil, salt and a few dashes of pepper.  Pulse until all ingredients are well combined.
4.  Arrange chicken breasts on baking dish.  Spread mustard in a very thin layer on breasts and then pack  herb mixture on top to coat entire chicken breast.  Optional:  Sprinkle with a little extra cheese if desired.
5.  Bake until cooked through, which is about 20 to 25 minutes.
6.  Season with salt and pepper and serve.