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Honey Lemon Dijon Crusted Chicken

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.
10 min
PREP TIME
24 min
COOK TIME
175
CALORIES
8
INGREDIENTS

INGREDIENTS

  • 3 tablespoon (45 mililiters) French’s Dijon Mustard
  • 2 tablespoons (30 mililiters) Liquid Honey Bear
  • 1 tablespoon (15 mililiters) fresh lemon juice
  • 2 teaspoons (1o mililiters) finely chopped fresh garlic
  • 1/2 cup (125 mililiters) panko bread crumbs
  • 1 tablespoon (15 miligram) chopped fresh parsley
  • 1 3/4 pounds (775 grams) boneless skinless chicken breasts
  • 1/4 teaspoon (1 mililiters) Sea Salt Grinder

Preparation

  • 1 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.
  • 2 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.
  • 3 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.

NUTRITION INFORMATION

(per Serving)

MissingNutritionInformationRecipe

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