Rachel’s Deviled Parmesan Chicken

Originally published on April 23, 2014

Over Easter weekend, I was at my sister-in-law’s, and my mother-in-law (and fellow foodie) told me about a delicious chicken dish she had made (and that I hope to be making soon,) in which she slathered Greek yogurt all over the bird before breading it and throwing it in the oven. When the very next day I saw Rachel Ray doing pretty much exactly the same thing, I knew. The universe was telling me to make the chicken. I did, and I was very happy about it.


4 boneless, skinless chicken breasts 
1 cup Dijon mustard
1/2 cup fresh rosemary, finely chopped
1/2 cup fresh parsley, finely chopped
2 cloves garlic, finely minced 
Juice of half a lemon 
4 tablespoons olive oil, divided
1 1/2 cups fine breadcrumbs
2 slices white bread 
1 cup Parmesan cheese, freshly grated
2 tablespoons paprika 
1 teaspoon cayenne pepper 


1.) Preheat the oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.

2.) One by one place each chicken breast in a large resealable freezer bag. With a mallet or rolling pin, gently pound chicken breast to an even thickness. Set aside and repeat with remaining chicken breasts.

3.) Place two slices of white bread in a food processor and pulse until the bread is entirely torn apart and is in small pieces. Basically you want them to be coarse, moist breadcrumbs. These will add great texture to the chicken.

4.) Place Dijon in a medium-sized bowl and add the chopped rosemary, parsley, minced garlic, lemon juice, 2 tablespoons of olive oil, salt, and pepper. Mix thoroughly and set aside.

5.) In a separate bowl, mix together both the fine and fresh breadcrumbs, the Parmesan cheese, paprika, cayenne pepper, and salt.

6.) Brush Dijon mixture liberally over each piece of chicken, on all sides. Then place in bowl with the breadcrumbs and press breadcrumb mixture over entire piece of chicken before placing on a baking sheet. Repeat with remaining pieces of chicken, placing two pieces of chicken on each baking sheet. When each piece of chicken is breaded, drizzle all four with remaining two tablespoons of olive oil.

7.) Place both baking sheets in the oven and bake for 45 – 60 minutes, depending on how large the pieces of chicken are, until they are crispy and golden brown.

8.) Remove from oven and allow chicken to rest for just a minute or two before serving.

9.) Serve and enjoy!