Total Time
23mins
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

Directions

  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

5 5

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.

5 5

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.