Lisa decided to find another recipe in the Taste of Home Magazine that she used for the Asian Mango Chicken.  This time, using the Dijon-crusted chicken breasts recipe, we would be breading the chicken.  I don’t think I’ve crusted anything beside zucchini and French Toast, so this was a new cooking method for me as well.  When you want to give something a crust, you usually dip the thing to be crusted into a medium and then put that in a dry mix to coat the item to create the crust when cooking.  For this crust, the medium is Dijon mustard, which doesn’t seem like an obvious medium until you try to spread it on the chicken.  It’s stick and it covers like a good primer coat of glue.  We used some Private Selection Dijon mustard from the local Kroger to cover the chicken breasts.  After mixing together the dry ingredients, the coating, dipping and cooking of the breast went fairly easy.  The final product looked more like cajun catfish than chicken, but that was mainly due to the size of the chicken breast.

Ingredients

• 1/3 cup dry bread crumbs
• 1 Tbsp. grated Parmesan cheese
• 1 tsp. Italian seasoning
• 1/2 tsp. dried thyme
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 boneless skinless chicken breast halves (4 oz. each)
• 2 Tbsp. Dijon mustard
• 1 tsp. olive oil
• 1 tsp. reduced-fat margarine

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Directions

The first thing you do is put all of the dry ingredients listed before the chicken in a shallow bowl.  We used Old London Classic Bread Crumbs, which might not be the best format of bread crumbs, because they are probably a little too finely crushed.  But, in the end they worked fine.  We also used some KRAFT Shredded Parmesan cheese that just happened to be in the fridge, which was very helpful in making this an easy to make dish.  Everything was put in the bowl and mixed up good.  I put the mustard in another bowl and used a rubber spatula to apply it to the chicken.  I used much more than the 2 Tbsp. of Dijon mustard that the recipe called for.  Even though it didn’t look like enough, the bread crumb mixture was plenty to cover all pieces of chicken.

We used our Cuisinart 12″ nonstick pan to fry everything up.  The olive oil and margarine amounts had to be increased slightly to cover the entire pan.  The 4 large breast filled the pan nicely.  The recipe states that they should cook 5-6 minutes on each side or until a meat thermometer reads 170 °.  We cooked them until we thought the chicken was done, which also made the crust very black.  However, the color didn’t hurt the flavor.

On our second attempt a few nights later, I used chicken breast fillets, which reduce the cooking time and provided less of a cajun catfish look to the chicken.