By The recipe Sunday was honey-mustard breaded chicken. Pounded chicken cutlets dipped in egg, dredged in seasoned breadcrumbs, pan-fried, brushed with a honey-Dijon glaze, finished briefly under the broiler.
The recipe is below.
Honey-Mustard Breaded Chicken
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Instructions
- Preheat the oven. Heat oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top. Lightly coat the rack with cooking spray.
- Make the honey-mustard coating. In a shallow bowl, whisk together the Dijon mustard, honey, and olive oil until smooth and well combined.
- Mix the breading. In a separate shallow bowl, combine the panko breadcrumbs, Parmesan, garlic powder, smoked paprika, salt, and pepper. Stir to distribute evenly.
- Coat the chicken. Pat chicken breasts dry with paper towels. Brush each breast all over with the honey-mustard mixture, then press firmly into the breadcrumb mixture to coat all sides. Place on the prepared rack.
- Bake until golden and cooked through. Bake for 22–26 minutes, until the breading is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. Do not flip — the rack allows heat to circulate underneath.
- Rest and serve. Let the chicken rest for 5 minutes before serving. Plate it alongside mashed potatoes and corn on the cob if you’re doing it right.
Nutrition (per serving)
Calories: 318 | Protein: 38g | Fat: 9g | Carbs: 19g | Fiber: 1g | Sodium: 510mg