Tag Archives: dijon crusted chicken

Dijon and Breadcrumb Crusted Chicken Breasts

I’ve been on this mission lately to use whatever I already have in the kitchen to make delicious yet different meals. It’s quite the challenge but I think I’m off to a good start. Why the recent inspiration you may ask?

Here’s the thing. Cooking for one tends to leave a lot of left over ingredients, especially when it comes to herbs and veggies. So what to do with the rest of it? I certainly can’t bear to throw it away but sometimes I forget that I have it in my fridge and it goes to waste. So, in an effort to be more resourceful, I’m determined to find ways to make new meals using the same staple ingredients. Think I can do it?

I had leftover chicken and snow peas from a noodle dish I made for my cousin’s baby shower over the weekend. Everything else I already had in my pantry and fridge. I found this recipe through epicurious.com, one of my absolute favorites to visit when I’m searching for something unique. This one is a great find indeed. It adds a new twist to the regular bread crumb and egg routine. And don’t worry, this won’t taste like you’re eating chicken dipped in mustard at all, which was one of my primary concerns. (Not that I don’t like mustard-it’s delicious! But I didn’t want it to be too overpowering).

For two people, here’s what you’ll need:

2 chicken breast halves

¼ cup Italian style breadcrumbs

¼ cup cornmeal

1 tsp dried thyme

1 tsp dried parsley

salt and pepper

1 egg

1 tbsp. Dijon mustard

olive oil

Step 1. Measure out the breadcrumbs, cornmeal, parsley, thyme, salt and pepper.

Step 2. Mix the breading thoroughly. Taste and add more salt if needed. That’s right, I said taste! Bland breading makes a bland chicken, ya hear?

Step 3. In a bowl, crack open one egg and add the dijon mustard. I added a few drops of honey and hot sauce just to sweet and spice it up. I’m daring like that.

Step 4. Whip up the eggs and Dijon mustard until they are evenly combined in a golden-yellow eggy mixture. I added a bit of pepper because I like to live on the edge. Just a dash is all you need.

Step 5. Take out a non-stick frying pan, add about 3 tablespoons of olive oil and heat on medium-high. While you’re heating the pan, take out the chicken breasts from the packaging. Slice the chicken breasts lengthwise to get thin cuts – highly recommend! Wash, pat dry, and plate. Season with a bit of salt and pepper.

Chicken breasts tend to be a bit thicker in the middle. If you don’t feel comfortable slicing it yourself, get your grocery store butcher to do it for you or take a mallet, put the chicken breast in between plastic wrap, and smash the living daylights out of it! Ok, not to that extreme, but you do want it somewhat flat.

Step 6. When the oil is hot and ready, dip the chicken into the egg mixture then dredge in the breading mixture. Make sure all surfaces are covered. Shake off any excess breading and place in the hot pan. Allow to cook for 3-4 minutes on one side or until golden brown and crispy.

Step 7. Flip over to the other side and also let cook for about 3 minutes, leaving heat on medium-high. Oooh my, this is the color and texture that you want. Droool. Turn off the heat and place the chicken on a separate plate. Done!

Pair the chicken with your favorite veggies and grains. I used brown rice medley from Trader Joe’s and steamed snow peas. I haven’t been excited about something so simple in such a long time. Perhaps it’s because I didn’t have to purchase anything to make it, which is a rarity in this girl’s kitchen.

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