Baked Chicken Breasts with Gouda, Thyme and Dijon Crust
Chicken breasts, seared, brushed with a Dijon mustard/mayonnaise mixture, topped with Gouda cheese flavoured crumbs, and then baked, until golden and delicious.
Recipe - Qualicum
Baked Chicken Breasts with Gouda, Thyme and Dijon Crust
Prep Time20 Minutes
Servings4
Cook Time24 Minutes
Ingredients
2 Tbsp vegetable oil 00196005708376
4 large boneless, skinless, chicken breasts
salt and freshly ground black pepper, to taste
1 cup grated Gouda cheese (about 100 grams)
1/2 cup panko (see Note)
1/2 tsp smoked paprika
1/2 tsp dried, or 1 tsp minced fresh, thyme
2 Tbsp Dijon mustard
2 Tbsp mayonnaise
red pepper jelly or mango chutney, to taste (see Note)
Directions
- Line a baking sheet with parchment paper. Pour oil into a large skillet set over medium-high heat. Season chicken with salt and pepper. Set chicken in the skillet and sear 2 to 3 minutes per side, until rich golden, but not cooked through. Set chicken on the baking sheet, smooth side up.
- Preheat oven to 400 F. Combine cheese, panko, paprika and thyme in a bowl. Combine mustard and mayonnaise in a second bowl. Brush mustard mixture on the tops and sides of each chicken breast. Now cover and mound the top and sides of each chicken breast with the Gouda cheese mixture, pressing it on to help it adhere (see Options). Bake chicken 18 minutes, or until cooked through and golden on top. Plate and serve the chicken with a spoonful of red pepper jelly (or chutney).
Note: Panko, coarse breadcrumbs, and mango chutney are sold in our Asian foods aisle. Gouda cheese and red pepper jelly are sold in our Deli Department.
Options: You can coat the chicken with the Gouda cheese mixture many hours in advance. If you do, refrigerate chicken until ready to bake. When you do bake the chicken, add a few minutes to the baking time, as you’ll be starting from cold.
20 minutes
Prep Time
24 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Crisco - Vegetable Oil, 1.18 Litre
$10.99$0.93/100ml
Island Farmhouse - Boneless Skinless Chicken Breast, 0.475 Kilogram
$12.64 avg/ea$2.66/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Not Available
Western Family - Panko Bread Crumbs, 227 Gram
$4.39$1.93/100g
Mccormick - Smoked Paprika, 40 Gram
$6.19$15.48/100g
Mccormick - Ground Thyme, 28 Gram
$6.19$22.11/100g
Maille - Dijon Original Mustard, 200 Millilitre
$6.29$3.15/100ml
Western Family - Real Mayonnaise, 475 Millilitre
$4.39$0.92/100ml
Western Family - Signature Red Chili Spread, 300 Gram
$6.29$2.10/100g
Directions
- Line a baking sheet with parchment paper. Pour oil into a large skillet set over medium-high heat. Season chicken with salt and pepper. Set chicken in the skillet and sear 2 to 3 minutes per side, until rich golden, but not cooked through. Set chicken on the baking sheet, smooth side up.
- Preheat oven to 400 F. Combine cheese, panko, paprika and thyme in a bowl. Combine mustard and mayonnaise in a second bowl. Brush mustard mixture on the tops and sides of each chicken breast. Now cover and mound the top and sides of each chicken breast with the Gouda cheese mixture, pressing it on to help it adhere (see Options). Bake chicken 18 minutes, or until cooked through and golden on top. Plate and serve the chicken with a spoonful of red pepper jelly (or chutney).
Note: Panko, coarse breadcrumbs, and mango chutney are sold in our Asian foods aisle. Gouda cheese and red pepper jelly are sold in our Deli Department.
Options: You can coat the chicken with the Gouda cheese mixture many hours in advance. If you do, refrigerate chicken until ready to bake. When you do bake the chicken, add a few minutes to the baking time, as you’ll be starting from cold.