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Honey Lemon Dijon Crusted Chicken

By: Club House Kitchens

Made With:

Coated in a sweet and tangy mixture of French’s® Dijon Mustard, honey, lemon juice and panko, this chicken comes out of the oven juicy, flavourful and oh-so-crispy. Slice and serve with a sprinkle of sea salt for the perfect finish.

Recipe Info

Prep Time:

10m
Cook Time:

24m
Servings:

6
User Rating:

Ingredients

3 tablespoons (45 ml) French's® Original Dijon Prepared Mustard
2 tablespoons (30 ml) Billy Bee® Honey Liquid White Bear
1 tablespoon (15 ml) fresh lemon juice
2 teaspoons (1o ml) finely chopped fresh garlic
1/2 cup (125 ml) panko bread crumbs
1 tablespoon (15 ml) chopped fresh parsley
1 3/4 pounds (775 g) boneless skinless chicken breasts
1/4 teaspoon (1 ml) Club House® Sea Salts Grinder

Nutrition Information

(per serving)

Calories 175
Cholesterol 73
Protein 27
Saturated Fat 1
Sodium 250
Sugar 6

Key products

A squeeze bottle of French'S Original Dijon Prepared Mustard is shown against a white background.

A plate of sliced breaded chicken breast seasoned with FrenchS Original Dijon Prepared Mustard and fresh herbs served alongside a garden salad.

French's® Original Dijon Prepared Mustard, 325mL

A Billy Bee Clover Grade A Honey Bear Squeeze Bottle 12 Oz filled with pure natural liquid honey and featuring a yellow flip top cap.

A close up view of a spiral sliced ham glazed with FrenchS Honey Prepared Mustard.

Billy Bee® Honey Liquid White Bear, 375g

A clear glass bottle of Grinder Sea Salt Ch 60 G by Club House featuring a black and red label and a built-in black grinder cap.

A white ceramic baking dish filled with golden brown scalloped potatoes seasoned with herbs and a touch of Grinder Sea Salt Ch 60 G being served with a silver spoon.

Club House® Sea Salts Grinder, 60g

Instructions

Preheat oven to 425°F (220°C). Mix mustard, honey, lemon juice and garlic in medium bowl until well blended. Mix panko and parsley in shallow dish.
Brush mustard mixture all over chicken breasts. Press chicken into panko mixture to coat on one side. Arrange in single layer on parchment-lined shallow baking pan.
Bake 20 to 25 minutes or until chicken is cooked through and coating is lightly browned. Let stand 5 minutes. Slice chicken and shingle on serving platter. Sprinkle with sea salt before serving.