A Quickie...

Posted by Noble Pig at Monday, November 10, 2008 1:15 AM
Categories: .Entrée



I love having quick, weeknight meals up my sleeve.  Meals not requiring a lot of planning or fancy ingredients. 

When I take out chicken to defrost, I usually don't have a game plan.  I usually play it by ear, figuring out what sounds good later in the day.

I saw a recipe for Maple Mustard-Glazed Chicken and I knew instantly it was a flavor combination I would love.  I think whole chicken breasts tend to dry out in the oven, so I like to pound mine flat.  I incorporated the glaze into my own version, by flattening the chicken, breading it and then glazing it.  It turned out awesome.

This recipe packs a flavor punch using ingredients lower in fat but not in taste.  To really save calories you could skip the breading part and just glaze the chicken.  I have never made it that way but I'm sure it would still taste good.

Let's make it my way, together...




Here's what you will need:  Skinless, boneless chicken breasts, Dijon mustard, maple syrup, whole-grain mustard, brown sugar. dried thyme, eggs and seasoned bread crumbs.  Ingredients not shown: All-purpose flour, olive oil, salt and pepper.




In a small bowl, make the glaze by combining, 6 Tablespoons Dijon mustard, 4 Tablespoons maple syrup, 2 Tablespoons whole-grain mustard, 2 Tablespoons brown sugar and 1/2 teaspoon dried thyme.  Set aside.




Mix 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow plate.  On another plate combine 2 eggs and 1 Tablespoon water.  Lastly, place 1 cup seasoned bread crumbs on a third plate.  Dip the chicken into the flour, shaking off any excess.  Next, dip into the egg mixture and lastly into the bread crumbs, making sure to coat completely.




Heat 1 Tablespoon olive oil in a large, nonstick skillet over medium heat.  Cook the chicken breasts for 2 minutes on each side, just until browned.




Place the chicken on a baking sheet covered in parchment paper.  Thickly brush on the glaze on all sides and nooks and crannies of the chicken.  If you barely coat the chicken, it just won't have a lot of flavor, so don't be shy.

Place in a 400 degree oven for 10 minutes.




When the chicken comes out of the oven, the glaze is baked in and you really taste the mustard-maple flavor in every bite.  




Super-chicky-close-up....yum.  See the glaze?




Served with my favorite rice dish and a little green salad, it was delish.

Maple Mustard-Glazed Chicken
Inspired by Cuisine at Home

2 boneless, skinless chicken breasts, pounded flat
6 Tablespoons Dijon mustard
4 Tablespoons maple syrup
2 Tablespoons whole-grain mustard
2 Tablespoons brown sugar
1/2 teaspoon dried thyme
2 eggs
1/2 cup all-purpose flour
1 cup seasoned bread crumbs
1 Tablespoon olive oil
1 Tablespoon water
1/2 teaspoon salt
1/4 teaspoon pepper

In a small bowl, make the glaze by combining, Dijon mustard, maple syrup, whole-grain mustard, brown sugar dried thyme.  Set aside.

Mix flour with salt and pepper in a shallow plate.  On another plate combine eggs with water.  Lastly, place seasoned bread crumbs on a third plate.  Dip the chicken into the flour, shaking off any excess.  Next, dip into the egg mixture and lastly into the breadcrumbs, making sure to coat completely.

Heat olive oil in a large, nonstick skillet over medium heat.  Cook the chicken breasts for 2 minutes on each side, just until browned.

Place the chicken on a baking sheet covered in parchment paper.  Thickly brush the glaze on all sides and nooks and crannies of the chicken.  If you barely coat the chicken, it just won't have a lot of flavor, so don't be shy.

Place in a 400 degree oven for 10 minutes.  Serve immediately.

 
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