Mustard Herb Crusted Chicken Breast
These fry quickly and stay tender and moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Chicken
Ingredients
Scale
- 2 chicken breasts, boneless, skinless
- 1 egg
- 2 tbs Dijon-style mustard
- 1/4 cup dry bread crumbs
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1/4 cup Parmesan cheese
- 2 tbs olive oil
Instructions
- In a bowl flat enough that you can lay the chicken breast flat (or a small pie plate, or whatever works) lightly beat the egg with a fork.
- Add the mustard and beat until well combined.
- In another, similar bowl combine the bread crumbs, Parmesan, thyme and garlic powder.
- Heat 1 tbs oil in nonstick skillet (large enough to hold both chicken breasts) over medium heat.
- With tongs or fingers dip both sides of chicken breast in egg mixture then in crumb mixture.
- Place in pan and sauté 8 – 10 minutes.
- Add remaining 1 tbs oil to skillet and turn breasts.
- Sauté on other side for another 6 – 8 minutes, or until done. They should be nicely browned. Remove and serve.
Notes
I use chicken breasts that are 5 – 6 oz (150 – 180gr) each. If yours are very large you might want to cut them in half and / or pound them a bit thinner.
Use any herbs or mustard you like.
Keywords: chicken breasts, mustard crust, herbs
