- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried thyme, crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dry bread crumbs
- Adjust oven rack to center position, and heat oven to 425 degrees F (220 degrees C). Coat a 9×13 inch baking dish with cooking spray. Sprinkle chicken with salt and pepper, and arrange in prepared baking dish.
- Whisk mustard, 3 tablespoons olive oil, lemon juice, thyme, and salt and pepper in a small bowl. Drizzle mixture over chicken. In the same bowl, mix remaining oil with bread crumbs; sprinkle over chicken.
- Bake until chicken is cooked through and crumbs are golden brown, 20 to 25 minutes, depending on size of chicken breasts.