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Wednesday, June 26, 2013

pepper-crusted honey dijon chicken


We eat a lot of chicken.  I mean, a LOT.  Chicken breasts are inexpensive and freeze well, not to mention healthy, so I try to incorporate them into our diet several times a week.  This means that I'm always looking for ways to fix them.

I miss the good old days when I was complete ignorant about the health hazards of fried chicken.  I could eat greasy, crispy chicken all the time.  But now that I'm an adult with cholesterol bordering on the high mark (alas!), no fried chicken for me...at least not often.

Thankfully, we don't have to miss out on flavor when we give up our old greasy favorites.  This chicken recipe is excellent!  I love the honey-dijon flavor underneath the crispy coating.  Be sure to give it a try.


Begin by mixing Dijon mustard, honey, and buttermilk in one bowl (or plastic bag).  In another bowl (or plastic bag), combine breadcrumbs with a small amount of water.  Crumble with your fingers until it turns into large, soft crumbs.  Then, add your seasonings (pepper, thyme, sage, and salt).


If you are using the bowl method, dip a chicken breast into the wet ingredients and then into the dry ingredients.  Use your fingers to press the crumbs into the breast.  (I haven't tried this with bags, but I imagine that you could shake the chicken breasts in the crumbs to coat.  You'd probably still want to press the crumbs into the breast, though, just to ensure full coverage.


Bake at 375 for about 40 minutes, or until cooked through.  Be sure not to overcook like I often do, or the chicken will be dry.  (I really need to get myself a meat thermometer!)

This chicken goes well with just about any side dish.  Next time I make it, I'll be marinating the chicken in the buttermilk/honey-Dijon mixture overnight for added flavor and tenderness.  Yum.



Pepper-Crusted Honey Dijon Chicken
  • 3 chicken breasts
  • 1/4 cup Dijon mustard
  • 1 T. honey
  • 2 T. buttermilk
  • 1/2 cup bread crumbs
  • 2 T. water
  • 1 t. minced thyme
  • 1 t. rubbed sage
  • 1 to 2 t. coarsely ground pepper
  • 1/4 t. salt

In a bowl, combine the mustard, honey, and buttermilk.  In another bowl, combine the bread crumbs and water; crumble with fingers until crumbs have softened.  Add remaining spices to bread crumbs, mixing well.  Dip each chicken breast in mustard mixture and then into crumbs; coat well.  Place in a greased baking dish.  Bake at 375 degrees for 35-40 minutes or until cooked through.
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