There are so many different ways to cook chicken, which is probably one of the reasons that we eat so much of it. I get tired of trying to find ways to cook ground beef – I don’t care of the taste of it and can’t stand the greasy taste and feeling it has. Chicken is lean and juicy. This mustard chicken is juicy, crispy, and full of flavor.
What I used for making this recipe was really simple, it was what as in my fridge.
This mustard is extremely good, but like the cheese we can’t find it everywhere. We have to go to Co-Op to get it.
Start with some thawed, patted dry chicken breast. One per person, or more, it’s up to you. Make sure to pat the chicken dry, it makes it much easier for the next steps.
On your patted dry chicken, spread some mustard over your chicken. I made sure that there was a thicken coat over the top of my chicken breast. A pastry brush works great for this.
In a shallow bowl I mixed about a 1/4 cup of the cheese with about 3/4 to 1 cup of bread crumbs. I also added a little shredded mozzarella because it was in the fridge already shredded, a little left over from taco night. You can definitely do without it.
I bake my chicken on a cooling rack, on a baking sheet. You don’t have to worry about flipping your chicken, it cooks evenly all over. For easy clean up line your baking sheet with fin foil.
Bake at 400 for 25 minutes or until your chicken is done.
- boneless, skinless chicken breast
- sweet onion mustard
- 1/4 cup parmesan cheese
- 3/4 cup to 1 cup fine bread crumbs (depending on how much chicken you have)
- Make sure you have patted your chicken dry. Then cover the top of it with your mustard. The mustard will stick better to dry chicken.
- Mix your cheese and bread crumbs in a low sided dish.
- Place mustard side down into the crumb mix. Push it down, wiggle it a bit to give your chicken a good coating.
- Bake for 25 minutes at 400, or until chicken is cooked.