This is my version of fried chicken- cooked in the oven instead of a frying pan.  It’s still crunchy and delicious but with less fat and more flavor than the traditional version.

• 4 boneless skinless chicken breasts
• 3 Tablespoons olive oil
• 2 cups plain crackers or panko bread crumbs
• 2 Tablespoons flat leaf parsley, chopped
• ¼ cup Dijon mustard
• 2 Tablespoons water
• 3 Tablespoons  Victoria Taylor’s Crack Black Pepper Rub, divided

Preheat oven to 400° Line a baking sheet with foil.  Coat a cooling/baking rack with olive oil. Combine bread crumbs, olive oil and parsley in a shallow bowl.  In a separate bowl combine the mustard with 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 the chicken to make sure they adhere.  Sprinkle the chicken with remaining Cracked Black Pepper Rub. Place chicken on the rack and bake for 25 to 30 minutes. The chicken will be firm to the touch and golden brown when done. Best, Victoria