My Rachael Ray Appearance + Recipe

Today is the day that you can find me on the Rachael Ray show! I was so excited to be asked to be a part of her “Top 10 Recipes of 2013 Episode”! Here is how it went down.

It was about a month ago on a Monday, I was driving in my car and noticed I had a voice message. The missed call was a number from New York and I for sure thought it was a telemarketer. I decided since that was probably the case, I would just check the message when I got home. So I did. The message was a girl who started off saying, “This is so and so from the Rachael Ray Show and we would love you to be a part of an upcoming episode we are working on. Please call us back!”

(Since I didn’t take any real pictures that day {darn-it!} you get to see these Instagram pictures!)

My heart began to race and I was so so so so excited! I love Rachael Ray and I felt so privileged to be considered to make one of her recipes. Like I said, it was a Monday and they needed me to make a video of myself making the recipe in my own kitchen and have it sent back over to them by Wednesday morning! Uh…can we say rush? It was all good though because the recipe I chose to make is very easy but so delicious!! I am sharing it with you today. BUT be sure to check your local listings to see me on Rachael Ray TODAY!

(BTW, this recipe landed the #1 spot on her countdown!)Baked Chicken with Herb-and-Cheese Breadcrumbs from Rachael Rays Top 10 Recipes

Ingredients:

4 tablespoons butter
2 cloves garlic, minced
1 to 1 1/4 cups Panko breadcrumbs
1/3 cup grated Parmigiano-Reggiano (a fat handful)
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
4 pieces boneless, skinless chicken breasts
Olive oil, for drizzling
Salt and pepper
About 2 tablespoons Dijon mustard

Preheat oven to 400F.

Melt butter over medium heat in a small skillet; swirl with garlic for 2 minutes. Pour butter and garlic over breadcrumbs and cool. Toss with cheese and fresh herbs.

Drizzle chicken with Olive Oil and season both sides with salt and pepper. Slather each piece of chicken with mustard and press that side into the breadcrumb-and-cheese mixture. Arrange chicken on nonstick or parchment-lined baking sheet and bake 20 minutes or until juices run clear and breadcrumbs are deeply golden.

**This recipe was so easy to make and looked and tasted so gourmet. My family loved it and you will too!