Wednesday, July 1, 2015

Crispy Mustard Roasted Chicken

I've been cooking.  Honestly.  Just too lazy to post anything new.  But I've got a bunch of new recipes I've tried over the last week and look forward to sharing them with you.

This is another easy-peasy.  I adjusted the original recipe (see it at as it called for cutting up a whole chicken.  I simply used two 4 oz tenderloins and cut the coating down.

Any starch and green vegetable is a perfect paring for this entree.


2 (4 oz) chicken tenderloins/cutlets
1 tsp minced garlic (1 medium-sized clove)
1 tsp minced fresh thyme leaves
1/2 cup Panko (Japanese breadcrumbs)
1 tsp grated lemon zest
1/2 Tbsp EVOO
1/2 Tbsp unsalted butter, melted
2 Tbsp Dijon mustard
2 Tbsp dry white wine

Preheat oven to 350F.

Place garlic, thyme, S&P in a food processor.  Process.  Add Panko, zest, olive oil, and butter and pulse a few times to moisten the breadcrumbs.  Pour the mixture onto a plate.  In a shallow bowl, whisk together the wine and mustard.

Pat the chicken dry with paper towels.  Sprinkle with S&P.  Dip the chicken in the mustard mixture to coat on all sides, and then place down into the crumb mixture, pressing gently to make the crumbs adhere.  Place the chicken on a sheet pan crumb-side down.  Press the remaining crumbs on the chicken pieces.

Bake for about 15 minutes or until chicken reaches 165F.  Turn oven to broil until crumbs are browned.  Serve hot, warm, or at room temp.

Recipe Source:  Food Network/Ina Garten (The Barefoot Contessa)

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