I hope everyone had an amazing holiday season and are looking forward to the new year as much as I am! 2017 was amazing. I mean hi, we got married & bought a house. BUT it was so busy that I feel like I was always on the go. As awesome as all of the experiences were… I am worn out! I am looking forward to relaxing in 2018, enjoying & celebrating others (we have about 7 weddings on the horizon) and falling into my new role as a wife!
Today’s recipe is one of our favorites. It is so simple and has minimal ingredients. Actually, there’s only four and you most likely already have them in your kitchen (I know I always do). The Dijon marinade keeps the chicken so juicy and the breadcrumbs create the crispy, fried chicken texture that we all crave from time to time.
Note: I used Gluten Free bread crumbs. As some of you may have noticed in my bio, I am well aware that I have sensitivities to both gluten and dairy, and while I usually don’t bother with a gluten- or dairy-free lifestyle, one of my resolutions for 2018 is to at least cut back on both. Because to be honest, the two weeks that I cut them both out completely, I saw so many improvements both physically and mentally (who knew!).
Anyway, enough of my chatter about new year’s resolutions (maybe I’ll do a post about them around the 1st?) and lets get to the chicken!
Crispy Dijon Chicken
Time: 40 minutes
Ingredients:
-1 Pound chicken breast
-1 1/2 cup Dijon mustard of choice
-2 cups bread crumbs of choice (I personally like plain, with some salt & pepper added. You don’t want to mask the taste of the Dijon!)
-1 table spoon extra virgin olive oil
- In a bowl, coat chicken with mustard. Cover and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Over medium-high heat, heat olive oil in a shallow pan.
- Once hot (drop a bread crumb in, if it bubbles, the oil is ready) drop chicken piece by piece into breadcrumbs to coat, then into the pan.
- Once browned & crispy on that side (about 1-2 minutes) flip chicken.
- Once chicken is crispy, transfer to a cooling rack on a cookie sheet (if you don’t have a cooling rack, that’s fine. You can put the chicken directly on the racks in your oven, or directly on a baking sheet). Bake for 20 minutes.
- Make sure you cut into your thickest piece to check for pink. If still pink, cook for a few more minutes in the oven.
- Serve on a salad or with a side of veggies!
Sunday Supper 