Dijon Crumb Chicken
"Great flavor in a quick and easy dish. From simple & delicious magazine Nov/Dec 2008."
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 eggs
- 2 tablespoons Dijon mustard
- 1 cup seasoned breadcrumbs
- 1⁄2 cup grated parmesan cheese
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons onion powder
- 4 boneless skinless chicken breast halves
- 3 tablespoons vegetable oil
directions
- Beat eggs and mustard in a shallow bowl.
- Combine bread crumbs, Parmesan cheese, garlic powder and onion powder in another shallow bowl.
- With a meat mallet, flatten chicken to 1/4 inch thickness.
- Dip each chicken piece in egg mixture, then into crumb mixture to coat thoroughly.
- Heat oil in a large skillet, cook chicken over medium heat for 15-20 minutes, turning once, until chicken is golden brown.
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Reviews
-
This was a very nice and simple week night dinner. I used pre-pounded chicken cutlets from the freezer and followed the recipe as directed. The chicken had a nice crispy texture and a mild Dijon taste. I served it with recipe #241933 and we ended up using some of the Dijon sauce from that recipe on the chicken. It really enhanced the chicken's flavor and I will be making this again for sure.
RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
