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Servings: 6 servings
Delicious served with Fresh Tomato Salad with Onions, Feta and Olives and Sage Roasted Potatoes.
1 cup fresh bread crumbs made from crust-less French bread
1 cup yellow cornmeal
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme
1 teaspoon salt
½ teaspoon ground black pepper
½ cup Dijon mustard
2 large eggs
6 skinless boneless chicken breast halves
4 tablespoons (½ stick) butter
4 tablespoons olive oil
Preheat oven to 350°F. Mix breadcrumbs, cornmeal, parsley, thyme, salt and pepper in large bowl. Whisk mustard and eggs in medium bowl to blend.
Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to ½ to 1/3-inch thickness. Dip pounded chicken first in mustard-egg mixture to coat well, and then into breadcrumb mixture and coat well; shake off excess breadcrumbs.
Melt 2 tablespoons butter and 2 tablespoons oil in heavy large skillet over medium-high heat. Add half the chicken to skillet; cook until golden, about 2 minutes per side. Transfer chicken to 13x9x2-inch glass baking dish. Repeat with remaining butter, oil and chicken.
Bake chicken until cooked through, about 8 minutes. Garnish with lemon wedges and serve.
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