Ingredients
-
2
-
2
-
1/2 - 1
-
1
-
2
-
1
-
-
1/2
-
3
-
7
-
1/3
-
-
-
-
Directions
Cornmeal Crust Chicken Breasts, The cornmeal coating on the breasts makes a very crispy crust, the trick to this is make certain your oil is hot before browning used 1/4 cup Maille mustard and 1/4 cup honey mustard for this recipe and that worked really well , The cornmeal coating on the breasts makes a very crispy crust, the trick to this is make certain your oil is hot before browning used 1/4 cup Maille mustard and 1/4 cup honey mustard for this recipe and that worked really well
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Steps
|
1
Done
|
Set Oven to 350 Degrees. |
|
2
Done
|
Grease a Dish Large Enough to Hold Up to 7 Chicken Breasts. |
|
3
Done
|
Using a Mallet, Pound the Breasts Into About 1/3 - 1/2-Inch Thickness Between Two Sheets of Plastic Wrap. |
|
4
Done
|
in a Bowl Mix Together Bread Crumbs, Cornmeal, Parsley, Thyme 1 Teaspoon Seasoning Salt, Pepper and Garlic Powder. |
|
5
Done
|
in Another Bowl Whisk Together Eggs and Mustard. |
|
6
Done
|
Dip the Chicken Breasts Into the Egg/Mustard Mixture to Coat Well, Then Into the Cornmeal Mixture to Coat Well (shake Off Any Excess Breadcrumbs). |
|
7
Done
|
in a Skillet Heat Oil Over Medium-High Heat. |
|
8
Done
|
Add in Half of the Coated Chicken to the Skillet and Cook Until Golden (about 2 Minutes on Each Side). |
|
9
Done
|
Transfer to Prepared Baking Dish, and Repeat With Remaining Chicken Breasts. |
|
10
Done
|
Bake Chicken For About 8-10 Minutes Until Cooked Through. |
