Wednesday, October 27, 2010

Baked Honey Mustard Chicken

This recipe was adapted from a chicken nugget recipe I found in a google search. It can be used with many different cuts. We used chicken tenderloins. They are cheaper and easier to deal with. They also do not take as long to cook. This recipe is meant for two. The picture shows the chicken over Honey Mustard Pasta with garlic bread on the side.

Baked Honey Mustard Breaded Chicken
  • 4 chicken tenderloins or 2 boneless skinless breasts
  • 1/2 c honey mustard, either prepared or homemade
  • 1 tbsp olive oil
  • garlic powder
  • salt and pepper
  • 1-2 c bread crumbs
  • 3 tbsp butter, melted
  1. Clean excess fat off of the chicken. Season with salt and pepper. Set aside.
  2. Mix together honey mustard, olive oil, and seasonings to a mixture of your liking.
  3. Add both chicken and marinade in a bowl. Coat chicken evenly. Cover and refrigerate for a few hours.
  4. When ready to bread the chicken, preheat the oven to 350.
  5. Place a few cups of bread crumbs in a shallow plate/bowl. A pie pan works great. Pour the melted butter into the bread crumbs. Enough to make the bread crumbs slightly tacky but not too damp or runny.
  6. Take the chicken from the marinade and place in the bread crumbs. Coat the chicken evenly and pat well. Set marinade aside.
  7. Place the chicken on a greased baking sheet. Bake the chicken for 25 to 30 minutes, flip the chicken and cook for another 10 to 5 minutes, or until the breading is golden brown.
  8. Optional: Boil and reduce leftover marinade to produce a thick dipping sauce.

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