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.
But now…food.
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
Ingredients
2 medium chicken breasts
1/4 cup Dijon mustard
1 cup Italian breadcrumbs
1 tbsp. herbes de provence
salt and pepper to season
Directions:
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!
Totally feel your photography pain. Your photos are gorgeous though! I wish I could make dinner during the day!
So glad to hear your baby girl is nice and healthy
So happy for you Anna, truly. I think you and Ryan are going to make wonderful parents to baby girl Weber.
Love you!
Thank you, Kelly. You and Keith will make fabulous parents as well, I just know it.
I do almost the same sauce on salmon all the time. I’ve gotten out of the habit of buying chicken mostly because I hate touching it but I bet it would be delicious on it too!
I know– it’s been the hardest readjustment since eating meat again– I don’t mind EATING chicken, but handling it raw is still a little icky for me.
the early hours of fall and winter are killing my photography too!!! big time!!
it used to be by 4p lighting was iffy and bad here…now, it’s 3! Scary!
I’m finding photos going downhill too (and mine weren’t spectacular to begin with). I still think yours look pretty darn good (even for chicken teehee). We lived in Auburn, AL for a while and it was right on the edge too. Felt like it was always dark.
YES! Now I’m thinking I’m going to have to make meals in the morning to photograph them and heat them up to eat later!
Yay! Little princess Weber is growing and healthy! The chicken sounds amazing. I know the boys would love that!
I can’t wait to read the pregnancy post. I feel like everyone is pregnant and/or just had a baby…it’s giving me baby fever!
This chicken looks great! I love breading chicken and browning it in a pan. So simple, so good!
Re: lighting. I…hear…ya! My photos are struggling.
So excited about Baby Girl Weber!! Bring all pix and dvd’s home for the holidays. That chicken looks so good – would be good on a Monday with broccoli!