It seems more often than not, I’m looking at a package of boneless chicken breasts, wondering what I can do with them that’s new and different (and family friendly). Here are two ways with chicken breasts that fit the bill.
First, Honey-Mustard Chicken breasts, which feature a dip into a honey-mustard mixture before breading with fresh bread crumbs and browning in a hot pan, before finishing in the oven.
Secondly, a crispy bread crumb coated chicken breast with jalapenos and cheddar, that uses yogurt as a marinade and holds the breading together.
Honey Mustard Chicken Breasts
4 boneless, skinless chicken breasts, trimmed and lightly pounded to uniform thickness
Salt and freshly ground pepper, to taste
2 Tbsp. Dijon mustard (preferably whole grain)
2 Tbsp. honey
2 1/2 cups fresh bread crumbs (slightly stale bread run through the food processor to make crumbs)
4 Tbsp. olive oil, divided
Heat oven to 400° F. Coat a baking sheet with vegetable oil or non-stick spray.
Season the chicken with salt and pepper. Combine the mustard and honey in a shallow dish. Spread the bread crumbs in another dish. Dip each chicken breast in the mustard mixture to coat on both sides. Dip both sides of each breast in the crumbs, patting them gently to make them stick. Set aside on a plate.
Heat 2 Tbsp. oil in a large skillet over medium heat until the oil is very hot but not smoking. Add 2 chicken breasts and cook until the undersides are golden brown, about 2 minutes. Turn and brown the other sides, about 2 minutes more. Transfer to the prepared baking sheet. Repeat with the remaining 2 Tbsp. oil and 2 chicken breasts.
Bake the breasts in the pre-heated oven on the baking sheet until they feel firm when pressed in the middle, about 10 minutes.
Adapted from Art Smith recipe
Crispy Cheddar and Jalapeno Coated Chicken Breasts
4 small boneless, skinless chicken breasts
1 cup plain yogurt
1 Tbsp. chopped fresh thyme (or 1 tsp. dried)
1 Tbsp. light brown sugar
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 cups coarse toasted breadcrumbs *see note below
1/4 lb. tortilla chips, crushed into coarse crumbs (about 1 1/3 cups)
1/4 lb. sharp Cheddar, grated (about 1 cup, lightly packed)
1/2 – 2/3 cup sliced, jarred pickled jalapenos, chopped and patted dry
1 lime, cut into wedges
* To make toasted breadcrumbs, pulse torn up bread in food processor into coarse crumbs. Toss the crumbs with a bit of olive oil and salt. Cook in a heavy skillet, over medium heat, stirring often, until crumbs start to color and crisp, about 5 minutes. Reduce the heat to medium low and continue cooking, stirring, until crumbs dry out and crisp, about 6 minutes.
Let cool completely before using.
Pound chicken breasts lightly between two sheets of plastic wrap until evenly thick.
In a large bowl, combine the yogurt with half the thyme, brown sugar, chili powder, garlic powder, salt and pepper. Add the chicken breasts and toss to coat well.
Preheat oven to 450° F. Put a rack on a large rimmed baking sheet lined with foil.
Put the breadcrumbs in a large shallow dish and toss with the tortilla chips, Cheddar cheese, jalapenos and the remaining thyme. Working with one chicken breast at a time, coat the chicken well, pressing down so crumbs with adhere to both sides. Transfer to the rack on the baking sheet and bake until the chicken is firm to the touch, about 20 minutes.
Serve with the lime wedges for squeezing over the chicken.
Adapted from a Fine Cooking recipe