Total Time
35mins
Prep 25 mins
Cook 10 mins

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.

Ingredients Nutrition

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.

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