Mustard Chicken
- 4 boneless chicken breast halves
- 1/4 C. Dijon mustard
- 1/2 juicy lemon
- 1/4 C. salt and pepper
- 1/2. unseasoned dried bread crumbs
- 1/4 C. butter or margarine
- Squeeze lemon over both sides of chicken then season with salt and pepper. Melt about 1/4 C. butter or margarine. Bush lightly with butter. In shallow broiler-proof pan, roast in preheated oven 425 oven turning twice for 15 to 25 minutes or until just barely tender. Remove from oven and cool slightly.
- Spread the sides with a layer of mustard, then turn the breast side down into a bowl containing the crumbs. Press with fingers to make a thin layer of crumbs over the mustard and return to baking pan, crumb side up. Repeat with the other 3 chicken breasts. Drizzle the remaining melted butter (should be 2 Tbs., if not melt addition) evenly over the crumbs, brush butter evenly. Set broiler about 6-7-inched from heat. Cook until the crumbs are golden brown. Watch careful that the crumbs do not burn.
chicken breast halves, dijon mustard, lemon, salt, bread crumbs, butter
Taken from www.epicurious.com/recipes/member/views/mustard-chicken-1278178 (may not work)