Total Time
Prep 8 mins
Cook 15 mins

Great recipe from Cooking Light, August 2005 The mustard egg dip helps keep the chicken moist. I use the thin sliced chicken and longer time grilling in the pan so I don't have to cook in the oven.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
  3. Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.
  4. Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.
Most Helpful

This recipe is perfect! Chicken stays perfectly moist and flavour is excellent. I add a touch of cream to the egg, use a garlic salt on the chicken prior to flour, and add 2 tablespoons of cornmeal to the breadcrumbs.

Leanne Yeatman September 30, 2012

Very good! I halved the recipe, using 1 whole egg, and I also used panko breadcrumbs. I didn't have a fresh garlic clove, so I used 1 tsp. garlic powder. The tip about longer time grilling in the pan so you don't have to cook in the oven worked great. Thanks! Made for Spring PAC 2011.

Greeny4444 March 09, 2011