Cornmeal-Crusted Chicken Breasts

Name: Cornmeal-Crusted Chicken Breasts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters fresh breadcrumbs made from crustless French bread; 4 Tbsps butter; 118 milliliters Dijon mustard; 2 larges eggs; 2 Tbsps minced fresh parsley; 2 Tbsps minced fresh thyme; 1 teaspoons ground black pepper; 6 servings Lemon wedges; 4 Tbsps olive oil; 1 teaspoon salt; 6 skinless boneless chicken breast halves; 237 milliliters yellow cornmeal

You can never have too many main course recipes, so give Cornmeal-Crusted Chicken Breasts a try. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 433 calories, 30g of protein, and 24g of fat each. Head to the store and pick up lemon wedges, thyme, salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2 tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl.

Ingredients you will need

Yellow Cornmeal

Breadcrumbs

Parsley

Pepper

Thyme

Salt

Equipment you will use

Bowl

Whisk 1/2 cup Dijon mustard and 2 eggs in medium bowl to blend.

Ingredients you will need

Dijon Mustard

Egg

Equipment you will use

Whisk

Bowl

Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to 1/2- to 1/3-inch thickness. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.

Ingredients you will need

Chicken Breast