Baked Chicken with Dijon and Nutty Breadcrumbs – Rachael Ray

Ingredients

• 4 6- to 8-ounce boneless, skinless chicken breasts
• Salt and finely ground pepper
• EVOO – Extra Virgin Olive Oil, for drizzling plus about 2 tablespoons
• Zest of 1 lemon
• 1/4 cup Dijon or grainy Dijon mustard
• About 1/3 cup toasted almonds or hazelnuts, processed into crumbs
• 1/2 cup whole wheat or plain Panko breadcrumbs or gluten-free breadcrumbs
• 2 tablespoons Parmigiano-Reggiano cheese (optional)
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped fresh thyme
• 1 teaspoon red chili flakes
• 1 teaspoon dried oregano