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“From Martha Stewart video. This chicken gets its crisp crust from a mustard and breadcrumb coating, which imparts tangy flavor while keeping the chicken moist and tender. Sautéed Swiss Chard makes a great side dish.”
READY IN:
50mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Place chicken pieces, skin side up, on a rimmed baking sheet, and place under the broiler. Cook 5 minutes; using tongs, turn chicken pieces, and continue broiling 3 minutes more.
  3. In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt.
  4. Stir in butter and oil until thoroughly combined.
  5. Place breadcrumbs in a shallow dish. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumbs to coat completely.
  6. Place coated chicken pieces on a clean baking sheet, and return to broiler. Cook until well browned all over, about 5 minutes, turning occasionally to brown evenly.
  7. Reduce oven heat to 500° continue roasting until juices run clear when chicken is pierced with the tip of a paring knife, about 10 minutes.
  8. Remove from oven, and serve hot.

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