Prep 15 mins
Cook 20 mins
This is a recipe that I wrote down while watching "Martha Stewart Living"...Seemed so easy and looked so good! It really tastes good! I have changed it up a bit...Her recipe calls for 2-3 lb. chicken fryer, but I use boneless chicken breasts instead, and tweaked it just a tad for my own taste...(Personal preferences...) It was my first attempt at broiling chicken, but it really turned out flavorful and yummy!
- 6 boneless chicken breasts, broiled 3-4 minutes on each side
- 1 1⁄2 cups breadcrumbs (fine)
- 3 tablespoons Dijon mustard (Grey Poupon, preferably)
- 1 tablespoon shallot, peeled and minced
- 1 tablespoon fresh thyme, minced
- 1⁄2 teaspoon fresh ground pepper
- 1 pinch red pepper flakes
- 1 pinch salt
- 2 tablespoons butter, melted
- Mix ingredients #3 to #9 in a shallow bowl or dish.
- Coat (or brush) chicken breasts with the wet ingredient mixture on both sides.
- Roll coated chicken breasts generously in bread crumbs.
- Place each breast on a cookie sheet (sprayed with Pam).
- Broil again for 3-4 minutes. Then reduce heat in oven to 500 deg., move cookie sheet to bottom rack and roast for 10 more minutes.
- Watch when you broil, because all ovens are different -- don't overcook, but make sure the chicken is done and the juices run clear when tested with a knife!
I reduced the recipe to make just 2 chicken breasts and used my toaster-oven to broil them. these turned out with a nice crisp coating and they really are yummy! Thank you for posting a great recipe!