There’s no need to thaw chicken breasts when you’re strapped for time. You pretty much cook them like normal but add 50% more cooking time.
- 1/3 cup dry breadcrumbs (panko crumbs turn out way better, if you have them)
- 1 Tbsp. cooking oil (olive oil, vegetable oil, etc.)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 4 frozen boneless skinless chicken breasts (5–7 ounces each) that have been frozen individually
- 4 tsp. mustard (yellow or dijon)
- Preheat oven to 425°F. Lightly oil a baking sheet.
- In a small bowl combine the breadcrumbs, oil, salt, pepper, and garlic powder. Set aside.
- Put the chicken breasts on the prepared baking sheet. Spread or brush 1 teaspoon of mustard onto each breast. Sprinkle with the breadcrumbs, pushing down to help them adhere to the mustard.
- Bake until chicken is 165°F according to an instant read thermometer, 30-40 minutes.