Cornmeal Crust Chicken Breasts

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 7
• 2 cups fresh breadcrumbs
• 2 cups cornmeal
• 1/2-1 teaspoon garlic powder
• 1 teaspoon seasoning salt (or regular salt)
• 2 teaspoons dried parsley (can use 2-3 tablespoons fresh)
• 1 teaspoon dried thyme (rubbed between fingers, or 2 tablespoons fresh thyme)
• black pepper
• 1/2 cup honey mustard
• 3 large eggs, slighty beaten
• 7 large boneless skinless chicken breasts
• 1/3 cup oil (more as needed)

Recipe

• 1 set oven to 350 degrees.
• 2 grease a dish large enough to hold up to 7 chicken breasts.
• 3 using a mallet, pound the breasts into about 1/3 - 1/2-inch thickness between two sheets of plastic wrap.
• 4 in a bowl mix together bread crumbs, cornmeal, parsley, thyme 1 teaspoon seasoning salt, pepper and garlic powder.
• 5 in another bowl whisk together eggs and mustard.
• 6 dip the chicken breasts into the egg/mustard mixture to coat well, then into the cornmeal mixture to coat well (shake off any excess breadcrumbs).
• 7 in a skillet heat oil over medium-high heat.
• 8 add in half of the coated chicken to the skillet and cook until golden (about 2 minutes on each side).
• 9 transfer to prepared baking dish, and repeat with remaining chicken breasts.
• 10 bake chicken for about 8-10 minutes until cooked through.