Mustard Fried Chicken Breasts
Oven Fries
Rutabagas with Bacon and Onion
Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions
Not quite chicken fingers and fries - but close. Cut the breasts in half the long way if you like.
Mustard Fried Chicken Breasts
Total time: 30 minutes
I don't remember where the original recipe came from but I've been making these for years. The crust is light, yet crisp and the chicken tender; the mustard adding just a hint of flavor. I use the Parmesan in a can for this rather than freshly grated - it's drier and works better for the coating..
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 egg
- 2 tbs Dijon-style mustard
- 1/4 cup dry bread crumbs
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1/4 cup Parmesan cheese
- 2 tbs olive oil
Instructions:
- In a bowl flat enough that you can lay the chicken breast flat (or a small pie plate, or whatever works) lightly beat the egg with a fork.
- Add the mustard and beat until well combined.
- In another, similar bowl combine the bread crumbs, Parmesan, thyme and garlic powder.
- Heat 1 tbs oil in nonstick skillet (large enough to hold both chicken breasts) over medium heat.
- With tongs or fingers dip both sides of chicken breast in egg mixture then in crumb mixture.
- Place in pan and sauté 8 - 10 minutes.
- Add remaining 1 tbs oil to skillet and turn breasts.
- Sauté on other side for another 6 - 8 minutes, or until done. They should be nicely browned. Remove and serve.
Oven Fries
Total time: 35 minutes
Cut in wedges and baked in the oven, these are quick, easy, and much lower in fat than traditional Fries.
Ingredients:
- 2 medium potatoes
- 1 1/2 tbs olive oil
- 1 tsp paprika
- 1 tsp rosemary
Instructions:
- Slice potatoes the long way - a large potato into 8 wedges and small ones into 6.
- Put remaining ingredients into a large bowl and mix well. Add potatoes and toss, coating thoroughly.
- Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan). Bake at 400F for 30 minutes.
- You can turn once if you like to fuss but I usually don't bother.
- When done remove from pan and sprinkle lightly with salt and pepper if you choose (again, I don't) and serve. These will stay hot for awhile so a 5 or 10 minute delay is okay.
Rutabagas with Bacon and Onion Time: 10 minutes
leftover rutabagas
Gently reheat and serve.
Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet, saucepan with lid or micro dish,
baking sheet, medium bowl, 2 flattish bowls
Turn oven on, 400F (200C)
Slice potatoes
Toss potatoes with oil, etc., lay on sheet, bake
Whisk egg in bowl, add mustard, whisk |
Mix crumbs, Parmesan, thyme, garlic in other bowl
Heat oil in skillet
Dip breasts - eggs, crumbs, sauté
Reheat rutabagas
Pause whilst stuff cooks
Turn chicken
Pause whilst stuff cooks
Done?
Remove potatoes
Serve all, enjoy! |