Chicken Breast Pounded and Topped with Sherry-Dijon Sauce

Ingredients 0/11

Step 1

Lightly heat your oven to 500°F (260°C) and lightly grease a baking sheet with some olive oil. In a shallow bowl, whisk together the egg and water. In another bowl, combine the bread crumbs and Parmesan cheese.

Step 2

Melt the butter in a small saucepan over medium heat. Stir in the sherry, Worcestershire sauce, Dijon mustard, and garlic, and let it cook for about 5 minutes until the sauce thickens a bit.

Step 3

Dip each chicken breast into the egg mixture, making sure it’s fully coated, then press it into the bread crumb mixture. Give the chicken a little shake to get rid of any excess crumbs, and place the pieces on your prepared baking sheet.

Step 4

Drizzle the sherry-Dijon sauce over the chicken, then pop the tray into the top third of the oven. Bake for about 5 to 7 minutes, or until the chicken is cooked through and no longer pink in the center. You can check by slicing into the thickest part or using a meat thermometer—165°F (74°C) is perfect. Enjoy!