One of the funny things about food blogging is recipes get updated again and again until pretty soon the thing you end up with is pretty dramatically different from the original author. This mustard chicken recipe is one originally from Ina Garten, but my version is pretty different due to the revisions made by other bloggers and myself.
I wanted to do a version that is as simple as possible so I switched out some of the fresh spices with dried ones, and changed out the buttermilk for milk and lemon juice. I don’t really like to buy buttermilk because I never am able to use it all up, so I find that milk and lemon juice works as pretty good substitute. If you have access to fresh ingredients / buttermilk, the View From Great Island has a recipe using those ingredients here.
One thing I didn’t change from the previous blogger, however, is the use of fresh bread crumbs. I don’t know why I have never considered making bread crumbs with fresh bread before. Replacing panko with fresh bread crumbs is not only convenient (use up whatever bread you happen to have) but it tastes great and makes for an interesting texture that isn’t as uniform as store bought panko.
These unbaked chicken breasts were so pretty after I added the fresh breadcrumb mixture I had to find Jason and show them off. Weird, I know, but things like this get me excited. Make sure you press the chicken into the breadcrumbs instead of just dredging them.
This chicken was so flavorful and tender, and I loved the contrast of the crunchy bread crumbs. I tenderized my chicken a little bit which I think made it cook faster than I expected; so be sure to check your chicken with a thermometer at 30 minutes to see where you’re at. Or just cut it open! :)
Mustard Chicken with Fresh Breadcrumbs
|Prep time||3 hours, 15 minutes|
|Cook time||40 minutes|
|Total time||3 hours, 55 minutes|
- 1.25 - 1.5lb boneless skinless chicken breasts (3 small or 2 large)
- 1/4 cup dijon mustard
- 2/3 cups milk
- 1 tablespoon lemon juice
- 4 cloves garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon lemon pepper
- 1-2 teaspoon sea salt
- 2 cups fresh breadcrumbs (see instructions below)
- 1/4 cup olive oil
|1.||Put chicken in a zip bag. Mix milk, mustard and lemon juice then pour into bag and squish it around to coat chicken well. Marinade in the fridge for at least a few hours.|
|2.||Preheat oven to 400°f|
|3.||Put chunks of bread in the food processor and pulse until the bread is broken up into uniform crumbs. Empty processor and set crumbs aside.|
|4.||Peel garlic and mince in the food processor. Add crumbs, thyme, lemon pepper and salt and pulse to combine. Add olive oil and pulse a few more times.|
|5.||Put the crumbs in a baking dish and remove chicken from the bag, letting excess marinade drip off. Press chicken breasts into crumbs on each side. Try to cover the chicken as thoroughly as possible.|
|6.||Put chicken on a foil line baking sheet and bake for 30-40 minutes, until the crumbs are browned and the chicken is cooked through. Put the chicken under the broiler for the last 5 minutes to brown breading even more, if you wish.|