Honey and mustard have become popular partners over the years, and here they work their magic on boneless chicken breasts. It's hard to fit four chicken breasts in most skillets, but I do so, because it works so well to fry the breasts first to set the crusts and then bake them for a final crisping. This is truly a family-friendly recipe!
Servings: Makes 4 servings
Ingredients Vegetable oil nonstick spray, for the pan4 (6-ounce) boneless skinless chicken breasts , trimmed and lightly pounded to uniform thicknessSalt and freshly ground pepper , to taste2 tablespoons Dijon mustard , preferably whole grain2 tablespoons honey2 1/2 cups fresh breadcrumbs4 tablespoons olive oil , divided
Position a rack in the center of the oven and preheat to 400°F. Spray a baking sheet with vegetable oil.
Season the chicken with salt and pepper. Mix the mustard and honey in a shallow dish. Spread the breadcrumbs in another dish. Dip each breast in the mustard to coat on both sides. Dip both sides of each breast in the crumbs, patting them to adhere. Set aside on a plate.
Heat 2 tablespoons oil in a large skillet over medium heat until the oil is very hot, but not smoking. Add 2 chicken breasts cook until the undersides coatings are golden brown, about 2 minutes. Turn and brown the other sides, about 2 minutes more. Transfer to a baking sheet. Repeat with the remaining 2 tablespoons oil and breasts.
Bake the breasts on the baking sheet until they feel firm when pressed in the centers, about 10 minutes. Serve hot.