INGREDIENTS
4 boneless chicken breast halves (not big)
1/4 cup Dijon mustard
1/2 of a juicy lemon
1/4 cup salt & pepper
1/2 unseasoned dried bread crumbs
1/4 cup butter or margarine
4 boneless chicken breast halves (not big)
1/4 cup Dijon mustard
1/2 of a juicy lemon
1/4 cup salt & pepper
1/2 unseasoned dried bread crumbs
1/4 cup butter or margarine
HOW TO COOK MUSTARD CHICKEN
Squeeze lemon over both sides of chicken then seasoned with salt and pepper. Melt about 1/4 cup butter are margarine. Bush lightly with butter. In shallow broiler-proof pan, roast in preheated oven 425 oven turning twice for 15 to 25 minutes or until just barely tender. Remove from oven and cool slightly, spread the sides with a layer of mustard, then turn the breast side down into a bowl containing the crumbs. Please with fingers to make a thin layer of crumbs over the mustard return to baking pan , crumb side up. Repeat with the other 3 chicken breast. Drizzle the remaining melted butter (should be 2 Tablespoon-if not melt addition but evenly over the crumbs, brush butter evenly. Set broiler about 6-7 from heat. Preheated until the crumbs are golden brown. Watch careful that the crumbs do not burn.
Squeeze lemon over both sides of chicken then seasoned with salt and pepper. Melt about 1/4 cup butter are margarine. Bush lightly with butter. In shallow broiler-proof pan, roast in preheated oven 425 oven turning twice for 15 to 25 minutes or until just barely tender. Remove from oven and cool slightly, spread the sides with a layer of mustard, then turn the breast side down into a bowl containing the crumbs. Please with fingers to make a thin layer of crumbs over the mustard return to baking pan , crumb side up. Repeat with the other 3 chicken breast. Drizzle the remaining melted butter (should be 2 Tablespoon-if not melt addition but evenly over the crumbs, brush butter evenly. Set broiler about 6-7 from heat. Preheated until the crumbs are golden brown. Watch careful that the crumbs do not burn.
Posts
No comments:
Post a Comment