30 June 2008

This is a recipe I discovered when we lived in Texas. I cannot remember where I found it, however. The mustard flavor is milder after cooking than you would expect. It really seals in the moisture of the chicken so it's really nice and juicy when done. Very simple dish.

Mustard Chicken

4 thin boneless skinless chicken breasts
1 cup brown mustard
4 egg whites
1-2 cups Italian bread crumbs

Preheat oven to 350°.

Mix together the mustard and eggs until well combined.

Dip each chicken breast in the mustard/egg mixture, then coat in bread crumbs. Place on baking sheet and bake about 25 minutes, or until chicken is cooked through.

Makes 4 servings.

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