Honey-Mustard Breaded Chicken Recipe
- 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
- 1. 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.
- 2. 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.
1 each: 338 calories, 9g fat (0 saturated fat), 73mg cholesterol, 583mg sodium, 34g carbohydrate (0 sugars, 1g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
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!!"
"Very good. I have made it with bottled ranch dressing when I didn't have an envelope and it turned out just as good (I used about 1T of bottled ranch). I've found with any recipe that you pan fry that if you put it in the fridge for about 15 mins, the coating sticks better while cooking."
"Great flavor. I loved it. Next time I might try adding a little garlic."
"The coating doesn't stay on and it's a bit mushy. If I used oil instead of butter so I could get the pan real hot then it probably would be better. If I try it again, I will put the butter in the sauce and bake it. The flavor was fine though."
"Would have liked it to turn out a little more crispy, slightly "mushy." Probably just need to perfect the cooking based off of my skillet/heat. Will make again as it was nice taste and good change of pace."
"I needed something different and this was a good one to make. Very tasty and will make it again"
"I think this is a great recipe for a quick meal. My husband really loved it and said it was a keeper. We both really liked that it was simple and full of flavor."
"Love this recipe. easy to make and has great flavor!"
"great taste. Next time I may try Honey Mustard."
"very good recipe! what a nice twist on breaded chicken - great flavor nice crust! YUM!"