Parmesan-Crusted Chicken

While half-asleep after just waking up the other day, I vaguely remember watching the Food Network (big surprise) and hearing a recipe sort of like this. I don’t remember what show it was on or who was making it, I didn’t remember the quantities or the recipe, I just remembered that one thing stuck in my mind: dijon mustard instead of flour.

Flour has lots of calories in it. Dijon mustard—barely any. This chicken is made by coating it in dijon mustard (rather than a flour mixture), then in grated parmesan cheese and cooking with olive oil in a skillet.

Let me tell you, this stuff is so incredibly delicious. I was so surprised—I expected it to be good, but it’s so easy that it’s hard to believe how tasty it ended up being.

Parmesan-Crusted Chicken
Prep Time: Approx. 10 minutes

Start with however much chicken you want. I was serving two, so I started with two whole boneless, skinless chicken breasts, defrosted. Cut your chicken into strips. Then, get out your Dijon mustard and squirt some into a dish (big enough to hold all the chicken—I used a pie dish). For the amount of chicken I had (probably a little less than a pound), I used about three tablespoons of mustard.

Plop all your chicken slices into that dish and coat them with the mustard. Use tongs if you don’t like touching icky raw chicken (this is good for safety purposes as well). Once it’s all nice and evenly coated, dump some grated parmesan cheese in there. I used approximately half a cup—use however much you need to coat all the chicken evenly. So obviously, the next step is to coat the chicken with the cheese. You can also add a dash of garlic powder to the cheese before coating the chicken to give it some extra punch.

Prepare a large skillet by heating up about a tablespoon of olive oil in it. I used a bit too much oil because it just sort of all came pouring out at once—oops. It happens. You can use any kind of cooking oil for this, but olive oil will add a nice flavor to it. Place all your chicken pieces (at least all that will fit) in a single layer in your hot skillet.

Cook for a few minutes, then flip, cook for another few minutes, etc. until cooked through. It should have a nice browned crust.

Serve with some warm marinara sauce and if you’re hungry, pasta. This chicken dunked in the marinara is divine.

Oh, and sorry about the poor photo quality/lack of photos—I was too interested in devouring this stuff to worry about taking pictures!