Monday, November 20, 2006

Oven-Fried Mustard Chicken

Another old recipe from "First" Magazine from the early '90's, this is a good old standby for a tasty oven chicken breast dish. I've made it several times over the years and we always enjoy the tenderness of the chicken and the dijon flavor. Tonight's meal was made from a single chicken breast that weighed in at about a pound - they're just so large these days. I cut the breast up into 4 pieces and made the recipe below, along with some steamed broccoli and my son's favorite rolls - crescent rolls ( my piece of chicken came out a bit over-crusty around the edges, but I like the crunchy bits...).

Oven-Fried Mustard Chicken
1/2 cup bread crumbs
1/3 cup flour
1/4 teaspoon paprika
1/2 cup dijon mustard
salt and pepper
1 tablespoon butter
4 boneless chicken breast halves, about 1 1/2 pounds

Heat the oven to 425 degrees.
Combine the bread crumbs, flour and paprika.
Combine the mustard, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons water.
Melt the butter in a small bowl.
Line a shallow pan with foil and spray with non-stick cooking spray.
Dip the chicken in the mustard mixture, then coat with the bread crumb mixture.
Put the coated chicken in the prepared pan.
Drizzle the butter over the chicken.
bake he chicken until browned and cooked through, 10 to 15 minutes.

When I make this, I like to double the paprika, halve the salt, and drizzle with olive oil instead of butter.


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