Monday, February 25, 2013

Crunchy Cheddar Chicken

One night I had a package of chicken breasts in the fridge, and no idea what to do with it. Then I remembered that I had made some breaded, sauteed chicken at one point that was good, but the recipe needed tweaking. I'm so glad I decided to revisit it! It turned out moist, flavorful, and with a crunchy coating that was just perfect.

Crunchy Cheddar Chicken

2 boneless, skinless chicken breasts

Combine in a shallow dish:
1/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon salt

Combine in another shallow dish:
1 egg
1 tablespoon Dijon mustard
2 tablespoons milk

Combine in another shallow dish:
1 cup panko (Japanese) bread crumbs
1/2 cup finely shredded cheddar cheese

4 tablespoons butter

Preheat oven to 400°. Using a sharp knife, cut the chicken in half cross-wise to make 4 cutlets. Dredge in flour, dip in egg mixture, then press into crumb mixture. In a large skillet, melt butter over medium heat. Place chicken cutlets in butter and saute for 5 minutes, until golden brown. Flip over and immediately place in oven for 12-14 minutes, until chicken is cooked through. (This will depend on the thickness of your cutlets. If they are quite thin, 12 minutes may be too much. Use your judgement!)

Can I confess that I don't like doing dishes? I never have, and I think it's safe to say the chore won't grow on me! Any-hoo, to save dishes, I made up the flour mixture, dredged the chicken breasts, then placed the chicken back on the cutting board while I dumped out the remaining flour. I then mixed the bread crumbs and cheese in the same dish (I used a salad bowl). One less dish = happy me!

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