Four Herb Crusted Roasted Chicken Recipe

Chicago Monogram Designer Center Chef Jon Liddell shares his four herb crusted roasted chicken recipe for your Sunday dinner, easily made in our five-in-one wall oven with Advantium technology. Learn more about the Monogram five in one wall oven and the rest of our luxury appliances at www.monogram.com. #elevateeverything
Four Herb Crusted Chicken Recipe
Ingredients:
½ cup sour cream
2 teaspoons mustard
1 teaspoon garlic puree
½ tablespoon rosemary
½ tablespoon thyme
½ tablespoon parsley
½ tablespoon oregano
½ teaspoon salt
½ teaspoon fresh ground black pepper
1 cup grated Parmesan cheese, and additional 1/2 cup
6 boneless chicken breasts, about 5 oz each
Preparation:
1. In a medium bowl, mix together the sour cream, mustard, garlic, salt, pepper, 1 cup Parmesan cheese, and herbs.
2. Place the chicken breasts evenly into a glass 9x13 pan and spread the sour cream mixture on top of the chicken.
3. Sprinkle with the remaining Parmesan cheese and place the dish onto the metal bake tray inside the five in one oven.
4. On the LCD screen select precision cooking, then select custom and set the time to 12 minutes and press set,
5. For the power levels set the upper to 10, the lower to 8, the microwave to 1, and the convection to 10, then press set and start.
6. When the cook time has ended remove the chicken and let rest 5 minutes before serving.