Saturday, December 27, 2008

Dijon Crusted Chicken Breasts

This recipe came from Taste of Home's healthy cooking magazine November 2008 issue. I forgot to take a picture until most of the chicken was eaten so its not a great picture, sorry. I really liked the flavors from this chicken but I had a few problems. One being the crusted portion stuck to the pan. The second is I used chicken breasts that were a little on the thick side. If your going to use a piece of meat that is thicker the crust burns while your waiting for it to cook. Next time I'd use smaller pieces of chicken breasts or pound the breast into a smaller size. Overall though I think this was a very easy dish to make and was really good.

1/3 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (4 ounces each)
2 tablespoons Dijon mustard
1 teaspoon olive oil
1 teaspoon butter

1. Place the first four ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture.

2. In a large skillet, cook chicken in oil and butter over medium heat for 5-6 minutes or until juices run clear.

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