Roasted chicken breasts coated with Dijon mustard and breadcrumbs

The following recipe makes a quick and tasty dinner when you need the food fast on the plates after a long day in the mountains or elsewhere…Serve it with black or parboiled brown rice and some simple roasted vegetables like courgette wedges or tomato halves.

2 servings

2 chicken breasts

2 tbsp. breadcrumbs

2 tbsp. grated parmesan cheese

Freshly ground black pepper

A generous amount, about 2 tbsp. Dijon mustard

Olive oil

Preheat the oven to 200° C, roast.

Combine the breadcrumbs, parmesan cheese, and black pepper. Spread the mixture on a plate.

Spread the mustard on both sides of chicken breasts, then coat them with the breadcrumb mixture. Transfer the chicken breasts in an oiled oven- proof dish and sprinkle some olive oil on them. Roast for 25 minutes together with the vegetables.

Meanwhile cook the rice. Divide the chicken, vegetables, and rice on the plates and decorate with some fresh herbs.