Saturday, November 22, 2008Honey Mustard Chicken Breasts

Nonstick vegetable oil spray, for the pan
Four 6-ounce boneless and skinless chicken breasts, trimmed and lightly pounded to uniform thickness.
Salt and freshly ground pepper, to taste.
2 Tbsp Dijon mustard, preferably whole grain.
2 Tbsp honey.
2 1/2 cups fresh breadcrumbs.
4 tablespoons olive oil, divided

Position a rack in the center of the oven and preheat to 400°F.
Spray a baking sheet with vegetable oil.
Season the chicken with salt and pepper.
Mix the mustard and honey in a shallow dish.
Spread the breadcrumbs in another dish.
Dip each breast in the mustard/honey mix to coat on both sides.
Dip both sides of each breast in the crumbs, patting them to adhere.
Set aside on a plate.
Heat 2 tablespoons oil in a large skillet over medium heat until the oil is very hot, but not smoking.
Add chicken breasts & cook until the underside coatings are golden brown, about 2 minutes. Turn and brown the other sides, about 2 minutes more.
Transfer to a baking sheet.
Repeat with the remaining 2 tablespoons oil and breasts.
Bake the breasts on the baking sheet until they feel firm when pressed in the centers, about 10 minutes.

Note: If you run out of honey and mustard mixture, just add more in equal amounts.

Source: I don’t remember!