Prep 15 mins
Cook 35 mins
This is my own original recipe and favorite simple way to prepare baked chicken. Dredging the chicken in flour first makes it come out deliciously crispy. It is also nice to tenderize the meat, though not completely necessary. I usually serve it with rice pilaf and some vegetables, or on a sandwich with lettuce, tomato and mayonnaise.
- 6 medium chicken breasts
- 1 cup all-purpose flour (more if necessary)
- 1 large egg
- 1⁄4 cup Dijon mustard
- 2 tablespoons milk
- 1 1⁄2 cups Italian seasoned breadcrumbs
- garlic powder (optional)
- Preheat oven to 350 degrees.
- Prepare three bowls. In one, put the flour. In the next, thoroughly mix the egg, mustard and milk. In the third, place the bread crumbs.
- Grease a large baking sheet.
- Wash the chicken and pat it dry with a paper towel. Trim off any excess fat and tenderize if desired.
- One piece of chicken at a time, dredge the chicken in flour until it is completely covered. Then dip in the mustard mixture. Quickly place in the bread crumbs and coat completely. Repeat with each piece of chicken, placing them immediately on the baking sheet.
- If desired, sprinkle some garlic powder over the chicken breasts.
- Place the baking sheet in the oven for 30-35 minutes.
Very good recipe. The chicken came out moist and an amazing taste. I made it with bone-in chicken breast and i'm sure it will be even better if I would of made it with boneless breast. Thanks for the recipe.
When I made this the other day, I used 4 very large breasts & flattened them somewhat before actually doing anything else! I included a generous teaspoon of garlic powder & ended up with an outstandingly flavorful chicken dinner! Thanks for sharing the recipe! [Made & reviewed in New Kids on the Block tag]
I used this recipe to make one very large chicken breast for my DH tonight, so I decreased the flour and bread crumbs. After 35 minutes, it still hadn't crisped up, so I melted about 2 tablespoons of butter and drizzled it over the breast and cooked it another 10 minutes. The chicken breast was super large, so it needed the extra 10 minutes anyway. The chicken was tender and juicy, without tenderizing it. DH loved it, so it's in the "keeper" file. Thanks!