Baked Chicken Breasts with Gouda, Thyme and Dijon CrustBaked Chicken Breasts with Gouda, Thyme and Dijon Crust
Baked Chicken Breasts with Gouda, Thyme and Dijon Crust
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.
Logo
Recipe - Quality Foods
Baked Chicken Breasts with Gouda, Thyme and Dijon Crust
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
  1. 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.

 

  1. 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
2 Tbsp vegetable oil 00196005708376
Not Available
4 large boneless, skinless, chicken breasts
Not Available
salt and freshly ground black pepper, to taste
Not Available
1 cup grated Gouda cheese (about 100 grams)
Not Available
1/2 cup panko (see Note)
Not Available
1/2 tsp smoked paprika
Mccormick - Smoked Paprika
Mccormick - Smoked Paprika, 40 Gram
$5.99$14.98/100g
1/2 tsp dried, or 1 tsp minced fresh, thyme
Mccormick - Ground Thyme
Mccormick - Ground Thyme, 28 Gram
$5.99$21.39/100g
2 Tbsp Dijon mustard
Maille - Dijon Original Mustard
Maille - Dijon Original Mustard, 200 Millilitre
$6.29$3.15/100ml
2 Tbsp mayonnaise
Not Available
red pepper jelly or mango chutney, to taste (see Note)
Not Available

Directions

  1. 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.

 

  1. 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.