Cornmeal Crust Chicken Breasts

Submitted by Kittencalrecipezazz

"The cornmeal coating on the breasts makes a very crispy crust, the trick to this is make certain your oil is hot before browning. I used 1/4 cup Maille mustard and 1/4 cup honey mustard for this recipe and that worked really well."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 7

ingredients

• 2 cups fresh breadcrumbs
• 2 cups cornmeal
• 1⁄2 - 1 teaspoon garlic powder
• 1 teaspoon seasoning salt (or regular salt)
• 2 teaspoons dried parsley (can use 2-3 tablespoons fresh)
• 1 teaspoon dried thyme (rubbed between fingers, or 2 tablespoons fresh thyme)
• black pepper
• 1⁄2 cup honey mustard
• 3 large eggs, slighty beaten
• 7 large boneless skinless chicken breasts
• 1⁄3 cup oil (more as needed)

directions

1. Set oven to 350 degrees.
2. Grease a dish large enough to hold up to 7 chicken breasts.
3. Using a mallet, pound the breasts into about 1/3 - 1/2-inch thickness between two sheets of plastic wrap.
4. In a bowl mix together bread crumbs, cornmeal, parsley, thyme 1 teaspoon seasoning salt, pepper and garlic powder.
5. In another bowl whisk together eggs and mustard.
6. Dip the chicken breasts into the egg/mustard mixture to coat well, then into the cornmeal mixture to coat well (shake off any excess breadcrumbs).
7. In a skillet heat oil over medium-high heat.
8. Add in half of the coated chicken to the skillet and cook until golden (about 2 minutes on each side).
9. Transfer to prepared baking dish, and repeat with remaining chicken breasts.
10. Bake chicken for about 8-10 minutes until cooked through.