Mustard Crusted Parmesan Chicken

This is by far one of the best things I have ever made!! I can’t stress how good it was, just a few nights ago I was complaining to my husband that whenever he rates my meals it’s never above an 8! Oh I’m sorry he loves the Honey Glazed Ham I make so that scored a 9, that’s the highest. Well this one scored an 11 folks!! Yes you heard me right an 11!! It’s odd how I came about this recipe. It was a trial recipe, it was two different recipes from two different fellow bloggers. One was from “It’s a Keeper Thursday”, Christina posted this last weekend and I knew I had to try it. Then the other one came from “Mom’s Crazy Cooking“. This one looked amazing and sounded amazing however it was engourged with mayo! Anyone that knows me knows…yes yes yes I despise mayo. So the wheels were turning and I was figuring out how to put these dishes together into one! So here goes!

Ingredients:

4 Chicken Cutlets
1 Cup of Corn Flakes
1/2 Cup of Seasoned Bread Crumbs
1/4 Cup of prepared mustard
1/4 Cup of Dijon Mustard
2 Tbsp Olive Oil
1 Tbsp of Horseradish
1/2 Cup of Part Skim shredded Parmesan cheese

Prepartion:

I used 2 fat chicken breasts but pounded them into 2 large chicken cutlets so that is an option as well. Put the corn flakes in a sealable plastic bag and mash them until they become crumbs.

Pour them onto a flat plate, combine them with the bread crumbs, salt and pepper to your liking.

Next combine the mustards, olive oil and horseradish. (You can add a little sour cream if you want to, I didn’t because I LOVE mustard and really wanted that taste)

I spooned the mixture on top of each chicken breast, put the chicken breast into another plastic bag and shook it around (thank you Christina I remembered to use the bag instead of a brush) The bag really helps coat the chicken.

I rolled the chicken around in the dry mixture, then I sprinkled some of the parmesan cheese on top and pressed down on it. (Yes their is chicken in there!)

I coated the next piece and layed them in the prepared pan.

I lined a pan with tinfoil (I highly recommend this because I didn’t even have to wash the dish afterwards!)

Now don’t be fooled, it took me a little while to get this perfect so I’m going to tell you exactly what I did because it cooked the chicken and crunchy top PERFECT. Turn you broiler on High. Place the chicken directly under it and cook it for 5 minutes. Flip the chicken and cook for 5 more minutes. (Be careful when flipping it, I used to tongs, the breading isn’t really attached yet so you can easily scrape it off if you don’t handle it carefully.) Then switch it to Bake at 450 and bake it for 10 minutes. Turn it back to the Broiler and broil for the last 5 minutes. It seems tedioius but I was originally going to broil the whole thing since that’s what one of the original recipe called for but after the 10 minutes of broiling my chicken was still raw on the inside. Baking it for the 10 minutes at 450 really cooked it through and then broiling it for the last 5 minutes gives it that final crisp. Look at that!! Doesn’t that make you just want to dig in!

I served it with Parmesan flavored Risotto. I highly recommend this, you can find it in the Organic isle of most grocery stores, it’s also gluten free and lower in fat and calories than most rices, their are a few different flavors too!

For a veggie I had some summer squash and zucchini but I didn’t want to cook it the way I always do by just slicing them and baking them so I cut them in strips, microwaved them for 2 minutes and then sauted them the rest of the time (hint hint: I used too much oil, you only need a little. I wanted that “grilled” feeling. Season with S&P.

And here was my #11 folks!! Look at the inside of this chicken……….can we say PERFECT…..I really just could have gotten lucky but not bad seeing as when I was half way through cooking this I thought we were going to have to order a pizza LOL!

I’ll never forget my first #11.