Tuesday, January 24, 2012

Honey Mustard Chicken

This is a simple but tasty version of honey mustard chicken I have had around for the last few years.

4 boneless, skinless chicken breasts, sliced in half to make them thinner
4 TBSP Dijon mustard
4 TBSP honey
3 C Panko crumbs (or bread crumbs - Panko is crunchier)
salt and pepper to taste
3 TBSP olive oil

Preheat the oven to 400.
Coat a glass pan (at least 8"x8") with a layer of non-stick spray.
Season the chicken with salt and pepper.
Combine the mustard and honey in a bowl.
Coat each chicken breast in honey-mustard and then Panko crumbs.
Cook the coated chicken breasts in oil in a frying pan until both sides are golden brown.
Transfer the chicken to the baking dish and bake for 20-40 minutes until the chicken is cooked through.
Serve as a main dish or in sandwiches!

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