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Mustard chicken

Time35 minutes
YieldsServes 4
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We all know that sometimes little things make a big difference. Take bread crumbs. Sure, you can buy one of those cardboard “cans” at the market and be satisfied with the results. But I like using fresh bread crumbs in dishes such as this Mustard Chicken.

They only take a minute to make: Tear up pieces of a 3-day-old loaf of French bread and pulse them a few times in your food processor.

You’ll have fresh bread crumbs in a jiffy, and what a difference they’ll make in your cooking.

The trick is not to process the bread too much. Store leftovers in an airtight plastic bag in your freezer up to two months.

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1

Season the chicken breasts with salt and pepper.

2

Combine the mustard and rosemary in a small bowl. Using a pastry brush, coat the chicken breasts evenly with the mustard mixture. Place the bread crumbs in a shallow bowl and, one at a time, roll the chicken breasts in the crumbs, patting them in place.

3

Heat the oil in a large skillet over medium-high heat. Cook the chicken until it is browned and cooked through, about 6 minutes a side.