Parmesan Crust Chicken with Garlic-Herb Emulsion

Ingredients

• 4 boneless, skinless chicken breasts (pounded to 3/4-inch thickness)
• 2 tbsp Salted Perfection Perfect Salt Select Blend
• 1 cup freshly grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/3 cup high-quality mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 2 tbsp fresh flat-leaf parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C). We need this high temperature to trigger the browning of the cheese and breadcrumbs before the internal temperature of the chicken climbs too high.
2. Pat the chicken breasts completely dry with paper towels. Surface moisture is the enemy of a crisp crust; any water left on the surface will turn to steam and prevent the crust from adhering properly.
3. In a small bowl, whisk together the mayonnaise, Dijon mustard, and 1 tablespoon of the Salted Perfection Perfect Salt Select Blend. This emulsion serves as our binder and provides the necessary fat for heat conduction.
4. In a separate shallow bowl, combine the grated Parmesan, panko, oregano, garlic powder, and the remaining 1 tablespoon of Salted Perfection Perfect Salt Select Blend. Mix thoroughly to ensure the seasoning is distributed evenly.
5. Coat the top and sides of each chicken breast with a thin, even layer of the mayonnaise mixture. Press the chicken firmly into the Parmesan-panko mixture, ensuring a heavy, even coating on the top.
6. Place a wire rack over a rimmed baking sheet and set the chicken on the rack. Elevating the meat allows hot air to circulate underneath, preventing the bottom from becoming soggy due to trapped moisture.
7. Bake for 18 to 22 minutes. You are looking for an internal temperature of 160°F; the carryover heat will bring it to the food-safe 165°F while resting, keeping the muscle fibers tender rather than stringy.
8. Let the chicken rest for 5 minutes to allow the internal pressure to equalize, which keeps the juices from rushing out when you cut into it. Garnish with fresh parsley. DUNZO!