- 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
"Flour the chicken first then coat with wet mixture. Should help breading stick."
"I'm giving this 5 stars simply because it adds flavor to chicken. I LOVE, chicken my husband not so much. I always have to add extra flavor to chicken for him to like it. I KNOW he will LOVE this. I plan on baking it to eliminate some fat. Thank you Laura. I gave 5 ( FIVE) stars not 4 as the site shows this site NEEDS some work!!!"
"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. I forgot to mention that I used bone in skin on breasts, and basted with some melted butter when nearly done"
"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"