Thursday, January 21, 2010

Baked Mustard-Coated Chicken Breasts

While experiencing a strong need for a different chicken recipe, I discovered one similar to this. After a bit of tweaking, here is the final result. I'd wager that most of us have all the needed ingredients in our cupboards or freezer, so it makes a great pantry meal. I like to serve it with roasted potatoes and a green salad.

3 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup fine dried bread crumbs
6 boneless chicken breasts

Preheat oven to 400 degrees. In a large shallow bowl, whisk together mustard, olive oil, vinegar, rosemary, salt and pepper. Place bread crumbs on a large piece of waxed paper.

Dip chicken in mustard mixture, then roll in crumbs to coat evenly. Place in a lightly sprayed 8x10 inch baking dish. Bake uncovered until chicken is no longer pink in the center and coating is golden brown, about 35 minutes.

Serves 6


  1. Sounds great and I do have all this on hand - what'd you serve it with??

  2. I usually make it with potatoes (start them before you put the chicken in) and something green like a salad or green beans. Hope you like it! :)