An easy weeknight chicken dinner sure to make the whole family happy!
- 4 to 6 boneless skinless chicken breast halves
- 3 tablespoons Dijon mustard
- 3 tablespoons pure maple syrup (not the imitation stuff)
- 2 eggs, lightly beaten
- 2 cups breadcrumbs or Panko
- a big pinch of both salt and pepper
- chopped parsley to garnish, optional
- a side of roasted red potatoes (see note below)
- Preheat your oven to 375 degrees.
- I place foil down on a baking sheet and lightly spray with cooking spray for easy clean up. Set aside.
- Take out three pie plates for “dipping” but you could also use bowls
- In pie plate #1, stir together your Dijon mustard and maple syrup. Set aside.
- In pie plate #2, whisk up your two eggs. Set aside.
- In pie plate #3, stir together your breadcrumbs along with a big pinch of both salt and pepper. Set aside.
- Take each chicken breast and first dip it in the mustard mixture, then dip it in the egg, then finish it off by dipping it in your breadcrumbs before placing it on your prepared baking sheet (make sure you’re dipping both sides). Repeat with the rest of your chicken.
- Pop your chicken in the oven and bake about 30 minutes or until it’s a little browned and crispy on the outside.
- Remove from oven and serve immediately with some chopped parsley if desired.
To roast up my red potatoes, all I do is quarter them and then place them on a foil-lined baking sheet. Next, I toss them with a heavy drizzle of Extra Virgin Olive Oil and a big pinch of both salt and pepper. Roast at 400 degrees for about 25 minutes, stopping to stir them once halfway through baking.