Ingredients for Kittencal's Tender And Juicy Breaded Dijon Chicken Breast
- Boneless Skinless Chicken Breasts
- 2 large eggs
- 1 tablespoon Dijon mustard
- Dry Breadcrumbs
- 1 teaspoon garlic powder
- Seasoning Salt
- Fresh Ground Black Pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons oil (vegetable, canola, or olive)
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How to Make Kittencal's Tender And Juicy Breaded Dijon Chicken Breast
- Preheat oven to 400°F (200°C). Prepare an ungreased baking sheet.
- Pat 4-6 chicken breasts (about 1.5 lbs total) dry with paper towels.
- In a shallow dish, whisk 2 large eggs with 1 tablespoon Dijon mustard until well combined.
- In another shallow dish, combine 1 ½ cups breadcrumbs, 1 teaspoon garlic powder, ½ teaspoon seasoned salt, ¼ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper.
- Have a clean baking sheet ready to hold the breaded chicken.
- Dip each chicken breast into the egg mixture, letting excess drip off. Then, dredge in the breadcrumb mixture, pressing firmly to adhere.
- Place breaded chicken breasts on the prepared baking sheet.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- Add 2-3 chicken breasts to the hot skillet and brown for 2-3 minutes per side.
- Transfer browned chicken to the baking sheet. Repeat with remaining chicken breasts.
- Bake for 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
126 g
Sugar
10g
Fat
9g
Carbs
6g
