Cornmeal Crust Chicken Breasts

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.

• Ready In: 35 mins
• Serves: 7

Ingredients

• 2  cups  fresh breadcrumbs
• 2  cups cornmeal
• 1⁄2-1  teaspoon garlic powder
• 1  teaspoon seasoning salt (or regular salt)
• 2  teaspoons dried parsley (can use 2-3 tablespoons fresh)
• 1  teaspoon dried thyme (rubbed between fingers, or 2 tablespoons fresh thyme)
•  black pepper
• 1⁄2 cup  honey mustard
• 3  large eggs, slighty beaten
• 7  large boneless skinless chicken breasts
• 1⁄3 cup  oil (more as needed)

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.