Thursday, April 1, 2010

Herbed Mustard - Coated Chicken

2 tbsp Dijon mustard
2 tbsp Italian salad dressing
1 lg garlic clove, minced
1/2 C soft bread crumbs
2 tsp dried parsley
1 tsp dried thyme leaves
1/4 tsp ground black pepper
2 tbsp butter, melted
4 boneless, skinnless chicken breast halves
Heat oven to 425. Grease 15x10x1 inch baking pan. In small bowl combine mustard, salad dressing and garlic, mix well. In medium bowl combine bread crumbs, parsley, thyme and pepper, mix well. Add margarine; toss to mix well. Place chicken in greased pan. Spread mustard mixture on both sides of chicken. Spoon bread crumb mixture evenly on top of chicken; press firmly. Bake at 425 for 15-20 minutes or until chicken is done, juices run clear. If desired, slice chicken breast diagonally before serving. (Leftovers great on a salad) Use Dijon as a dipping sauce if desired.


Mexican Salsa Chicken

2 Chicken breasts
1/3 C flour
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp chili powder
3 tbsp vegetable oil
1/4 C salsa
2 tomato slices
4 oz. (1 C) Monterrey jack cheese
Place 1 chicken breast half boned side up between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with a rolling pin or flat side of tenderizer until about 1/4 inch thick. In a shallow dish, combine flour, garlic powder, paprika, chili powder. Coat chicken with flour mixture. Heat oil in a large skillet over medium-high heat. Cook chicken in oil 3-4 minutes on each side or until lightly browned and no longer pink. Reduce heat, spoon 1 tbsp of salsa onto center of each chicken breast half. Place a tomato slice on top and sprinkle evenly with cheese. Cover, cook until cheese melts. Serve with additional salsa if desired.

Delish! People will think Emeril Lagasse came over! ;)