Cornmeal-Crusted Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Here's a delightful variation on the fried-chicken theme, with cornmeal adding welcome crunch. To accompany the meal, serve white wine spritzers and fresh lemonade garnished with mint sprigs. Ingredients:
1 cup fresh breadcrumbs made from crustless french bread |
1 cup yellow cornmeal |
2 tablespoons minced fresh parsley |
2 tablespoons minced fresh thyme |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 cup dijon mustard |
2 large eggs |
6 skinless boneless chicken breast halves |
4 tablespoons butter |
4 tablespoons olive oil |
lemon wedges |
Directions:
1. Preheat oven to 350°F. Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2 tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl. Whisk 1/2 cup Dijon mustard and 2 eggs in medium bowl to blend.
2. Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to 1/2- to 1/3-inch thickness. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.
3. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of chicken to skillet; cook until golden, about 2 minutes per side. Transfer chicken to 13 x 9 x 2-inch glass baking dish. Repeat with remaining butter, oil and chicken.
4. Bake chicken until cooked through, about 8 minutes. Garnish with lemon wedges and serve.
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