Baked Mustard Chicken

by Heather on November 23, 2011

I know what you’re thinking.

 

Why on earth am I posting a chicken recipe the day before most of the nation gorges themselves on turkey and sides?  Aren’t we going to eat enough protein tomorrow to last us the rest of the year?

 

Well, yes.  But the answer is because I want to, because this chicken dish is RI-DIC-U-LOUS in how easy it is, and the flavor is off the charts.  Capiche?

P.S. I just feel like I need to confess that tomorrow I’m making mashed potatoes (Pioneer Woman’s because it’s not a holiday without extra butter and cream cheese) and a sassy little dessert that I’m going to share with y’all later.  I’m probably going to go on a long hike with Nate and the pups and then do a batshit crazy (gasp!  it’s ok – batshit is just a funny word) lower body strength workout.  I feel like if I feel sore I can justify eating more.  Then we’re going to go to celebrate with some of our amazing friends, eat double our weight in food, watch football and probably fall asleep.

 

The baby’s going to make me do it.

But for now I can gloat in my healthy ways by remembering the night earlier this week that I had a chicken breast and steamed green beans for dinner.  I’m telling y’all, it’s all about balance up in here.  And a big fistful of steamed green beans can cover a multitude of Thanksgiving gluttony sins.

 

Oh, and make this chicken.  You’ll be tired of turkey after tomorrow anyway.

BAKED MUSTARD CHICKEN

  • 4 boneless skinless chicken breasts
  • 1/4 cup butter
  • 1/2 cup dijon mustard (this would also be fun to use half whole-grain mustard too!)
  • 1 Tbsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried tarragon
  • 1 cup bread crumbs (I used fresh, panko would be great too though, or regular breadcrumbs)

Preheat oven to 350 and grease a large baking pan (9×13 would work great).  Melt together the butter, mustard and brown sugar.  Stir in the salt, pepper, and tarragon.  Dip each chicken breast into the mustard mixture, being sure to coat all sides with it.  Dip one side in the breadcrumbs and place breadcrumb-face-up in the pan.  Repeat with all chicken breasts.  Bake in oven fro 45-60 minutes at 350.  Check at 45 minutes in the thickest part of the breast to see if they’re done – I baked mine for about 50 minutes.  Serve hot with whatever side you want!

Ah yes, I love a chicken meal that allows me more food on Thanksgiving!

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