Friday, July 01, 2005

Sweet and Crunchy Mustard Chicken

Sweet and Crunchy Mustard Chicken(adapted from BBCL)

1/4 cup panko bread crumbs
2 teaspoons light brown sugar
1 teaspons dried basil
1 teaspoon kosher salt
1/2 teaspoons freshly ground pepper
2 tablespoons Dijon mustard
4 4-6 ounce boneless skinless chicken breasts
Extra Virgin Olive Oil for drizziling


Preheat the oven to 350 degrees.

In a small bowl, combine the panko, light brown sugar, basil, kosher salt, and pepper.

Spread the mustard evenly over the chicken breasts and coat with the crumb mixture. Place the breasts in a baking dish coated with cooking spray and lightly drizzle with a little olive oil for about 20-30 minutes, or until they are cooked through and crisp.

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