Cracked Black Pepper Pork Chops
Lunch - Brunch- Dinner
3 tablespoons, divided Cracked Black Pepper Rub
4 boneless skinless chicken breasts (4-6 ounces each)
3 tablespoons olive oil
2 cups plain crackers or panko bread crumbs
2 tablespoons freshly chopped flat leaf parsley
¼ cup Dijon Mustard
2 tablespoons water
Preheat oven to 400
Line a baking sheet with foil. Place a cooling/baking rack on top and coat with olive oil.
Combine bread crumbs, olive oil, and parsley in a bowl.
In a separate bowl combine the mustard, 2 tablespoons Cracked Black Pepper Rub, and water.
Coat each chicken breast with mustard mixture, and then dredge in bread crumb mixture. Pat the crumbs on to make sure they adhere.
Sprinkle with last tablespoon of Cracked Black Pepper Rub.
Place on rack and bake for 25 to 30 minutes. They will be firm to the touch and golden brown.