Honey-Mustard Breaded Chicken

I was looking for a recipe for breaded chicken that didn’t require an egg…this is it.   The combination of mustard and honey is one we like, and you can taste that deliciousness in the finished dish. 

Combining the mustard with the bread crumbs isn’t as easy as it sounds; use a fork.   I usually pound out my chicken breasts when I purchase them; and package them that way for the freezer, which confines that mess to one time for several meals and  made this recipe much faster right before mealtime.  Any breading on meat or poultry keeps it from drying out.  Don't overcook your chicken, it really cooks quickly.                

Honey-Mustard Breaded Chicken 

  4        boneless skinless chicken breast halves (4 ounces each)

  1        cup  dry bread crumbs

  1        teaspoon  plus 2 tablespoons Dijon mustard -- divided

  3        tablespoons  honey

  2        tablespoons  butter

Flatten chicken to 1/4-in. thickness. In a shallow bowl or plate, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and 2 tablespoons mustard. Dip chicken in honey-mustard mixture, then coat with crumbs.

In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear. Yield: 4 servings.

4 servings"

Taste of Home Quick Cooking January/February 2000