Seriously, so easy:
1. Brush Dijon mustard over chicken breast (halves or tenderloins will work).
2. Dip chicken into breadcrumb mixture, consisting of:
- bread crumbs
- grated parmesan cheese
- Italian seasoning and dried thyme
- salt and pepper
3. Saute chicken over medium heat for several minutes on each side. I used a splash of EVOO and a smidge of margarine, as the recipe suggests.
Sorry, I know raw chicken pictures are kind of gross, but I needed a “before” picture! Mmm, and much more appetizing, here is the “after” shot:
Creamed spinach equals all of the above ingredients, plus a healthy dash of ground nutmeg for luck.
The chicken was great! Loved how easy it was, and full of pantry staples that I already had on hand. I liberally sprinkled my chicken with red pepper flakes and dipped them in honey mustard. Next time I will add red pepper flakes right to the breadcrumb mixture before sautéing, as I like a bit more heat!
Dijon-Crusted Chicken Rating: 8/10.
Currently listening to: Gimme Shelter – Rolling Stones.