Broiled Crusty Mustard Chicken

“This is a recipe that I wrote down while watching "Martha Stewart Living"...Seemed so easy and looked so good! It really tastes good! I have changed it up a bit...Her recipe calls for 2-3 lb. chicken fryer, but I use boneless chicken breasts instead, and tweaked it just a tad for my own taste...(Personal preferences...) It was my first attempt at broiling chicken, but it really turned out flavorful and yummy!”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix ingredients #3 to #9 in a shallow bowl or dish.
  2. Coat (or brush) chicken breasts with the wet ingredient mixture on both sides.
  3. Roll coated chicken breasts generously in bread crumbs.
  4. Place each breast on a cookie sheet (sprayed with Pam).
  5. Broil again for 3-4 minutes. Then reduce heat in oven to 500 deg., move cookie sheet to bottom rack and roast for 10 more minutes.
  6. Watch when you broil, because all ovens are different -- don't overcook, but make sure the chicken is done and the juices run clear when tested with a knife!

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