Cornmeal Crust Chicken Breasts |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 7 |
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The cornmeal coating on the breasts makes a very crispy crust, the trick to this is make certain your oil is hot before browning. I used 1/4 cup Maille mustard and 1/4 cup honey mustard for this recipe and that worked really well. Ingredients:
2 cups fresh breadcrumbs |
2 cups cornmeal |
1/2-1 teaspoon garlic powder |
1 teaspoon seasoning salt (or regular salt) |
2 teaspoons dried parsley (can use 2-3 tablespoons fresh) |
1 teaspoon dried thyme (rubbed between fingers, or 2 tablespoons fresh thyme) |
black pepper |
1/2 cup honey mustard |
3 large eggs, slighty beaten |
7 large boneless skinless chicken breasts |
1/3 cup oil (more as needed) |
Directions:
1. Set oven to 350 degrees.
2. Grease a dish large enough to hold up to 7 chicken breasts.
3. Using a mallet, pound the breasts into about 1/3 - 1/2-inch thickness between two sheets of plastic wrap.
4. In a bowl mix together bread crumbs, cornmeal, parsley, thyme 1 teaspoon seasoning salt, pepper and garlic powder.
5. In another bowl whisk together eggs and mustard.
6. Dip the chicken breasts into the egg/mustard mixture to coat well, then into the cornmeal mixture to coat well (shake off any excess breadcrumbs).
7. In a skillet heat oil over medium-high heat.
8. Add in half of the coated chicken to the skillet and cook until golden (about 2 minutes on each side).
9. Transfer to prepared baking dish, and repeat with remaining chicken breasts.
10. Bake chicken for about 8-10 minutes until cooked through.
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