Dijon Crusted Chicken Breasts is a quick fix full of a lot of flavor. Mustard was not a condiment I used to cook a lot with but every time I do it adds a great layer of flavor. I like to pair it with a salad in the summer and roasted potatoes in the winter.
I have altered the original recipe a little by not using margarine and more oil. I found this recipe in my Taste of Home Healthy Cooking 2009 Annual Recipes Cookbook.
Stove Top
Recipe serves: 4
Serving size:
- 1 chicken breast
Total time: 20 minutes
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
1 pound butter
-
dried bread crumbs
-
olive oil
-
dried thyme
-
Italian seasoning
-
Dijon mustard
Grocery
-
1 pound boneless chicken breasts
-
grated parmesan cheese
Let's prep!
Ingredients
Prep
Ingredients
| 1/3 cup dry bread crumbs |
| 1 tablespoon grated parmesan cheese |
| 1 teaspoon Italian seasoning |
| 1/2 teaspoon dried thyme |
| 1/2 teaspoon salt |
| 1/2 teaspoon black pepper |
| 4 boneless chicken breasts 4 oz each |
| 2 tablespoon Dijon mustard |
| 1 teaspoon olive oil |
| 1 tablespoon butter |
Prep
- Gather all of your ingredients and measuring tools
- Place in a small bowl and mix well:
- 1/3 cup dry bread crumbs
- 1 tablespoon grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Slice chicken in 4 oz pieces.
- Use a meat mallet to make the chicken thickness even.
- Dump the breading bowl on one side of the sheet pan.
- Spread 1/2 tablespoon of Dijon mustard over each chicken breast
- Roll the chicken in the breading, coating evenly and set aside.
Let's cook!
- Complete the prep from the prep tab above.
- In a non-stick skillet heat 1 tablespoon of butter and 1 teaspoon of olive oil.
- Add chicken then cook for 4-8 minutes on each side (depending on thickness) until the center reaches 165° F.
This recipe can also be found in:
