Recipe courtesy Lucy Waverman and King Pharmaceuticals Canada
Mustard Crumb Crust Fried Chicken
Mustard Crumb Crust Fried Chicken
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 3 boneless skinless chicken breasts about 1 1/2 lbs (750 g)
- 3 tbsp Dijon mustard
- 1 tbsp fresh tarragon chopped, (or 1 tsp/5 ml dried)
- freshly ground pepper to taste
- 1/4 cup olive oil
- 1 cup panko breadcrumbs
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 400° F (200° C).
- Cut each chicken breast diagonally across the width into 3 pieces. Whisk together mustard, tarragon, pepper and 3 tbsp (45 ml) olive oil and brush over chicken.
- Place panko on a plate and season with salt. Press breasts into panko to coat on all sides.
- Heat remaining 1 tbsp (15 ml) oil in a large skillet over medium heat. Working in batches, fry breasts for one minute per side or until lightly browned, adding more oil to pan as needed. Place on a baking sheet and bake for 15 minutes, turning once, or until juices run clear.
Recipe Notes
