- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 cup dry bread crumbs
- 1 teaspoon plus 2 tablespoons Dijon mustard, divided
- 3 tablespoons honey
- 2 tablespoons butter
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs.
- In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Honey-Mustard Breaded Chicken
"Totally yummy, will definitely make this again and again"
"This was good. I used olive oil instead of butter. I used italian flavored bread crumbs and also added some grated parmesan cheese to the coating. Thanks for the recipe."
"Too much work and messy. All breading stuck to non-stick pan. Would not make again"
"I tried this coating on fresh Alaskan Cod I got from Costco. Huge pieces of Cod. Can't wait to do the chicken recipe."
"For those of you that are having trouble with the breading sticking to the chicken; place dipped and battered chicken in the freezer for 15 min and then straight to the hot skillet. This works great for shrimp and mushrooms. I could never get the batter to stay on mushrooms till I tried the freezer trick.I used equal parts Dijon, honey and mayo for my sauce and I loved this dish that way."
"Excellent recipe. My husband and I really liked it. I made one change -- instead of butter, I used coconut oil. I will definitely make this recipe for company."
"Dijon mustard and pinko crumbs.mixed with the flour....omg-great!!"