Crispy Dijon Chicken
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Makes: 4 servings
4-5 boneless, skinless chicken breasts, pounded thin
1/4 c. Dijon mustard
4 T. honey
1 T. olive or canola oil (may substitute with orange juice concentrate)
2 T. all-purpose flour
1/2 c. plain or seasoned bread crumbs -OR- crushed corn flakes
2 T. olive oil
In a small bowl, combine mustard, honey, and 1 T. oil. Mix thoroughly; set aside.
In separate bowl, mix bread crumbs (or crushed corn flakes) and flour.
Brush chicken with honey-mustard mixture; dredge in crumbs, coating evenly. Set
on waxed paper.
Heat large skillet over medium-high. Add 2 T. olive oil, reduce heat to medium.
Cook chicken 3-5 minutes each side, or until done (reduce heat if chicken browns
too quickly).
You can serve these with some nice steamed vegetables, perhaps a salad, some
wine...rice pilaf is excellent with this chicken.
These chicken pieces freeze well, and make great cold chicken sandwiches!
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