Crunchy Coated Chicken Breasts

Preheat the oven to 425 degrees. Line a jelly-roll pan with aluminum foil and set aside.

Put the crackers in a plastic bag. Press down on the bag to release the air and seal the top. Using a rolling pin crush the crackers to make coarse crumbs.

Empty the crumbs into a shallow bowl. Add the Parmesan cheese, dried thyme and a good pinch of salt and pepper. Stir with a fork until well mixed. Drizzle the olive oil over the crumbs and toss with the fork until the crumbs are evenly moistened.

Rinse the chicken breasts with cold water and pat dry with paper towels. Place them, skinned side up, on a work surface. Spread the mustard over the top of each chicken breast. Sprinkle with salt and pepper.

Press the mustard-coated side of a chicken breast half into the crumb mixture. Place the chicken, crumb side up, on the foil-lined jelly-roll pan. Repeat with the other chicken breasts. Sprinkle any leftover crumbs on top of the breasts and pat them onto the chicken with your fingertips.

Bake until the chicken is no longer pink in the center when cut into with a sharp knife, about 25 minutes. Serve immediately.