Winner, Winner, Chicken Dinner
Hi friends! We just got back from our big twenty week ultrasound—they measured everything from the feet to the top of the head of Baby Girl Weber, and everything looks great! Since I’m at the halfway point, I thought I’d do a post soon about what the pregnancy has been like so far, so that should be coming your way in the next few days.
Like many of you, the early hours of fall and winter are killing my photography. We live right on the edge of the time zone too, so it’s pretty bad here—it’s dark by about 4:45 or 5:00. I’ve been trying to cook during the day, instead of right before dinner time. This gives me much better light to take pictures in…and also takes the pressure off of deciding what to make for dinner at 6:30 pm.
Yesterday afternoon, I knew we’d want to eat some sort of meat to go along with the leftover chutney from the day before. This chicken dish is based on a similar Cooking Light recipe that used pork medallions.
Crispy Dijon Chicken
2 medium chicken breasts
1/4 cup Dijon mustard
1 cup Italian breadcrumbs
1 tbsp. herbes de provence
salt and pepper to season
Heat oven to 450.
Combine breadcrumbs, herbes de provence, and salt and pepper in a shallow bowl. In another bowl, combine combine chicken and mustard, coating chicken breasts generously with mustard. Dredge the mustard-covered chicken breasts in the breadcrumbs, patting to help stick.
Heat an oven-safe skillet with about 3 tbsp. olive oil. Add chicken and cook for 2-3 minutes on each side, until brown. Transfer chicken to oven and cook for an additional 10 minutes, until fully cooked through.
Here are some pictures of the process:
I liked this chicken because it wasn’t as messy as some breaded recipes can be—without the egg, the dredging process was pretty neat and easy. Plus, the chicken is nice and crispy from the pan cooking, but moist from the oven cooking as well. Sometimes when I cook chicken in just the pan, I feel like it can turn out overdone on the outside and still pink on the inside—not good!
Great served with fresh parsley and a little squeeze of lemon.
That’s all from here! Hope you have a great Tuesday!