- 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.
Reviews forHoney-Mustard Breaded Chicken
"I used Paul Newman's honey mustard mayo and added a little corn meal and seasoned salt to panko crumbs. I baked it on a rack on a cookie sheet in a convection oven at 375 till 165 degrees. It was crisp on both sides. The mayo in the honey mustard lent moisture."
"Tasty recipe, and the chicken does stay nicely moist. Be a bit sparing on the coating and it will stay on."
"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."