Mustard and Breadcrumb Coated Chicken
Note: This is a casual chicken that I find is perfect served room temp (wrapped in foil) for picnics. It is also nice for a casual, mid-week dinner.
4 large boneless chicken breasts with skin
3/4 cup dijon mustard
3 cups dry breadcrumbs (see recipe below, can be store bought or use Panko)
2 tbsp unsalted butter, melted
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
Preheat oven to 350. Line a baking sheet with tin foil.
In a bowl, mix breadcrumbs, butter, garlic, salt and pepper.
On a plate, working with one breast at a time, coat all sides of chicken liberally in mustard. Transfer chicken to a bowl with breadcrumb mixture. Pour crumbs over chicken, alternating sides, so that the entire breast has a thick coating of breadcrumbs. Set on baking sheet, skin side up. Bake for 50-60 minutes in the center of the oven, until crumbs are browned and crisp. Cut one down the middle to be sure it is fully cooked (as we seem to undercook it often since we use breasts that are usually not completely thawed). If using a meat thermometer, the chicken should register to at least 165 degrees. Serve immediately or at room temperature.
Trim the crust of a baguette or country loaf. Cut into 1-inch cubes and place in the mini-food processor. Chop coarsely until pieces are uniform. Transfer to a bowl, and toss with some olive oil, salt and pepper. Pour onto a baking sheet in an even layer and cook about 8 minutes at 350, tossing once. For the chicken recipe, make sure to cook the breadcrumbs until very lightly browned, as they will become more browned when cooked with chicken.
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