I adapted this recipe from Martha's. It worked perfectly for a last minute company meal (I knew the company was coming; I just didn't plan ahead), and we served it with salt-crusted baked potatoes, tossed salad, this broccoli, and these rolls. They're highly-flavored, peppery chicken breasts with a crisp breading.
I also made a honey-mustard sauce for dipping. Because I like it, that's why!!!
Crusty Mustard Chicken
- about 6 boneless, skinless, chicken breasts, cut into generously-sized strips
- 9 tablespoons Dijon mustard
- ground thyme, to taste (1 tsp.?) Martha's recipe calls for fresh, and I'll try it just so in the summer.
- 1 and 1/2 teaspoons freshly ground black pepper
- cayenne pepper, to taste
- 1 teaspoon coarse salt
- 6 tablespoons butter, melted
- 4 and 1/2 teaspoons vegetable oil
- 4-5 cups unseasoned panko breadcrumbs (I'd never heard of them until we were given a container of them. Basically, they're large, coarsely ground bread crumbs made from crustless white bread, which make them airy and crisp. You can even easily make your own!)
- Preheat oven to 425 degrees F.
- In a small bowl, combine mustard, thyme, black pepper, cayenne, and salt. Stir in butter and oil until thoroughly combined.
- Place breadcrumbs in a shallow dish. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumbs to coat completely.
- Place coated chicken pieces on a baking sheet, and cook until well browned all over, turning occasionally to brown evenly, until juices run clear when chicken is pierced with the tip of a paring knife, about 15-20 minutes. Remove from oven, and serve hot.