Recipes

[LooPY]

This is an adaptation of an old Martha Stewart recipe. Without changing the ingredients, I tweaked it to make it work with chicken breasts, rather than chicken parts.

1 pkg. boneless, skinless chicken breasts

1/2 stick (4 Tb.) unsalted butter, melted

1 Tb. vegetable oil

3 Tb. Dijon mustard

1 small minced shallot (about 1 1/2 Tb.)

1 tsp. dried thyme (or 1 Tb. fresh thyme leaves)

1/2 tsp. fresh ground black pepper

1/8 tsp. red pepper flakes

2 c. fresh white or whole wheat bread crumbs (2 slices, in food processor)

Preheat oven to 375*.

Either pound chicken breasts flat, or if thick, slice lengthwise through center of each to make two pieces. (I usually do this.)

Combine butter and the oil. Set aside.

In a mixing bowl, combine the mustard, shallots, thyme, black pepper and red pepper. Stir in half the butter and oil mixture and blend thoroughly.

Brush the chicken pieces with the mustard mixture and roll them in the bread crumbs to coat completely. Place in ovenproof baking dish. Drizzle with the remaining butter and oil.

Bake for 30 minutes until golden brown to bronze in color.