Crispy Chicken with Honey Mustard and Baby Greens Salad

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This easy chicken recipe is a favorite of grown-ups and kids. I cut it into strips so my kids can dip it into the honey mustard sauce.

You’ll need three shallow flat bottomed bowls – pasta bowls or pie plates work great, a baking sheet, a frying pan. a zip lock bag, a meat tenderizer (aka a chicken pounder) and some parchment paper.

This recipe easily feeds a family of four.

a package of skinless, boneless chicken breasts, usually three or four breasts (I use organic)

1 cup flour

1 large egg beaten with 1 tbs. water

1 and 1/2 cups panko bread crumbs

1/3 cup grated Parmesan cheese

1/2 tsp. salt

1/2 tsp. pepper

olive oil

For the honey mustard:

2 tbs, mayonnaise

1 tbs. Dijon mustard

1 tbs. honey

Make the honey mustard: In a small bowl mix together the mayonnaise, Dijon mustard and honey. Set aside.

Prep your egg wash station: Place flour, salt and pepper in one pie plate, stir to combine.  Combine egg and water in the next pie plate and beat slightly. The panko bread crumbs and Parmesan cheese go in the third pie plate.  I like to prepare these ahead of time because you’re about to get messy!

Line your baking sheet with parchment paper and preheat your oven to 300.

Clean and rinse chicken breasts and, one at a time, put them in the zip lock bag. Pound flat to about 1/8 to 1/4 inch thick.  Dredge first in the flour, both sides. Shake off the excess. Next dip in the egg wash, covering both sides. Finally, coat both sides with the panko and cheese mixture. Place on a plate to rest.

Heat about 3 tbs. olive oil in your fry pan over medium high heat,. Test to be sure it is hot by dropping in some extra bread crumbs. They should sizzle. Fry the chicken, one piece at a time  adding more olive oil as needed (you don’t want to crowd it in the pan or it won’t be crispy) flipping after it turns a golden brown color in about 5 minutes. Repeat on the other side.  Place on your parchment lined baking sheet and place in oven to keep warm. Continue with the rest of the chicken.

While the chicken warms in the oven make your salad. I especially like an arugula mix with this. lightly dressed with my favorite Italian dressing.

Serve the crispy chicken with a side of the honey mustard and salad.

Plays well with others:  Top with your favorite marinara sauce and shredded mozzarella cheese and place on a baking sheet in a 350 degree oven until the cheese is melty and bubbly = Chicken Parmesan! Melt a slice of provolone cheese on the crispy chicken and serve in a warmed roll topped with broccolli rabe, or cut up the crispy chicken and serve over a salad.

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