The Mr. really doesn’t get enough credit for all his work in the Bake. Eat. Repeat. kitchen. While I do most of the baking in the house (this was deemed best for both of us after a joint effort resulted in the saltiest, flattest, grossest chocolate chip cookies we’d ever eaten), the Mr. helps out a lot with our weeknight dinners. He can often be found in the kitchen chopping, sauteeing, seasoning, or crying (he’s not especially fond of chopping onions).
And sometimes the Mr. takes it upon himself to craft our whole meal from start to finish. And whenever the Mr. gets to work in the kitchen on his own, he always manages to come up with something delicious. This Crunchy Honey Mustard Chicken is one of his creations and it is no exception.
This is a refreshing take on the typical herbed chicken breast. It’s slightly sweet and tangy from the honey mustard, but has a great crunchy coating that keeps the inside nice and juicy. The result is a chicken breast that tastes like a pre-dipped chicken finger. Genius.
The whole dish comes together in under a half hour and can be served as a main dish salad, like we did here, or on its own with some great sides. Maybe chocolate chip cookies aren’t his thing, but the Mr. can sure cook up a mean chicken breast. Give it a try and see for yourself.
Crunchy Honey Mustard Chicken
Recipe by bakeeatrepeat.blogspot.com
1/4 cup panko bread crumbs
1/4 cup corn flakes
2 Tbsp. grated Parmesan cheese
1 1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
4 boneless skinless chicken breast halves
2 Tbsp. good quality honey mustard (we used Woebler’s)
1 tsp. olive oil
2 tsp. butter
1. Place bread crumbs, corn flakes, Parmesan, and seasonings in a large shallow bowl and stir. Brush chicken breasts with mustard then roll in crumb mixture until well coate.
2. Heat oil and butter in a large skillet over medium heat. Add chicken breast and cook for 5-6 minutes per side or until no pink remains and juices run clear.