Wednesday, October 20, 2010

Crispy Honey Mustard Chicken

Posted by Tina / 5 comments » / *Recipes, Chicken/Poultry, Main Courses

I needed a quick and simple dinner last night and this is what I came up with on the fly. My sister in-law, Heather, was telling me about some honey dijon chicken she made the other day.  It got me thinking.  I had made a batch of my favorite Honey Mustard Dressing the other day, and had quite a bit leftover.  So that is where the inspiration started & then the hubs mentioned that I should do oven baked chicken… LIGHT BULB moment!

This little recipe is sort of a cross between my Ritz Cracker Chicken and the Crispy Baked Chicken I did a while ago. It turned out DELICIOUS. The hubs was RAVING about it. He loved it & so did I. Definitely a in-a-pinch repeat!

Note: This recipe is not a science.  These measurements are just a guess-timate. You may need more (or less) depending on the size of the chicken breasts that you use.

Print Print Save Save

Crispy Honey Mustard Chicken

Ingredients:

1 lb(ish) of Chicken Breasts (Or Chicken Cutlets)
2/3 Cup (plus additional if needed) Honey Mustard Dressing
1/2 - 2/3 Cup Flour - for dredging
1 Cup (plus additional if needed) Panko Bread Crumbs
Salt & Pepper

Directions:

Preheat oven to 375° F. Set a oven-safe cooling rack over a baking sheet and spray with non-stick cooking spray (or use a broiling pan - I don't have one, so I had to make do!).

Butterfly the chicken breasts, cover with a sheet of wax paper, and pound them out (skip this step if you are using chicken cutlets). Season Chicken breasts with Salt and Pepper on both sides. Set up assembly line of 3 dishes: Flour, Honey Mustard, and Panko Bread Crumbs.

Dredge the chicken lightly in the flour, then dip into the honey mustard and coat thoroughly. Next, dip into the panko and be sure that it is entirely covered. Place coated chicken on the prepared baking rack. Repeat with remaining pieces of chicken.
Place in oven and bake at 375° F until completely cooked through. Cooking time depends on the thickness/size of the chicken. Mine took about 35-40 minutes.

Serve with a side of Honey Mustard (duh!)
Oh, and a vegetable... if you are into that kind of thing! hah

I’ll be posting the “recipe” for green beans pictured shortly. WoW! You’ll want to try those sometime too!  A definite Home-Run on this meal!
Print Recipe Print Recipe   
Share
5 comments
  Pin It

5 Responses to “Crispy Honey Mustard Chicken”

  1. 1

    Chicago Cuisine Critique — October 20, 2010 @ 10:47 am

    Yum! I made something similar to this with fish and found it quite tasty. I may have to try your recipe out with the chicken. Thanks for sharing. :)

  2. 2

    The Comfort of Cooking — October 20, 2010 @ 11:07 am

    Oh my gosh, these look wonderful Kristina! I love that you made homemade Honey Mustard Dressing, too. I do a very similar coating with dijon mustard, butter and Ritz cracker crumb topping – Delish! Thanks for reminding me of that recipe, and for sharing this great one of your own!

    - Georgia

  3. 3

    Dawn — October 21, 2010 @ 8:12 am

    Can't go wrong with this flavor combo!

  4. 4

    Philo — July 25, 2011 @ 1:33 pm

    Ok I will defo give it a go looks so goog :)

  5. 5

    110 Boneless Skinless Chicken Breast Recipes - Rachel Cooks — January 11, 2014 @ 8:59 am

    […] {Rachel Cooks} Taco Chicken Tenders {Rachel Cooks} Lightened-Up Chicken Parmesan {Rachel Cooks} Crispy Honey Mustard Chicken {My Life as a Mrs.} Baked Chicken Piccata {Country Cleaver} Hummus Crusted Chicken {Gimme Some […]

Leave a Comment

Current day month ye@r *