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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe . But I have adjusted the ingredient amounts to cover 4 chicken breasts. I made 3 breasts and barely had enough coating, so i increased it. Makes the juiciest chicken I have ever tried! Kid friendly to boot, my 5 year old even likes it, with Ranch on the side. Ingredients:
1 1/2 cups dry breadcrumbs |
2 teaspoons dried basil |
4 boneless skinless chicken breasts |
4 teaspoons dijon mustard (or more per your taste) or 4 teaspoons prepared mustard (or more per your taste) |
3 eggs, beaten |
4 tablespoons oil |
1/2 cup shredded cheddar cheese |
Directions:
1. Combine bread crumbs and basil.
2. Spread one side of chicken with mustard. Coat chicken with bread crumbs mixture; dip into beaten eggs, then coat again with bread crumbs.
3. In large skillet, heat oil over medium heat.
4. Add chicken; cook 6 minutes on each side or until no longer pink in the middle.
5. Sprinkle with cheese when hot so it melts slightly.
6. Enjoy!
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