Oh, what a delicious dinner. I am so hooked on honey dijon mustard. It's surprisingly light, still creamy and delicious in dinner recipes. The boneless skinless chicken breasts that I bought at Albertsons were kind of fat, so I sliced each one in half through the middle. They were thin and easier to work with, plus they cooked very quickly. So this recipe made 4 pieces of chicken, although it was 2 large chicken breasts. I buy the off-brand cheapest corn flakes available for homemade bread crumbs, they are yummy and crunchy, but don't buy anything fancy. Enjoy every bite:)
Husband Rating: 5 stars
2 large boneless skinless chicken breasts (sliced in half, or 4 small)
1 1/2 cups corn flakes
1/3 cup Parmesan cheese
3 Tbsp. Honey Dijon Mustard
2 Tbsp. butter, melted
1/8 tsp. Thyme
Preheat oven to 400. In a shallow dish stir together melted butter and honey dijon mustard. Sprinkle in thyme. In a ziploc bag crush corn flakes, I used a rolling pin on top of the sealed bag. Stir in Parmesan cheese. Dip each piece of chicken in butter/mustard mixture and then place in bag. Seal and shake to coat. Layer into a lightly greased dish and bake for 20 minutes or until chicken is no longer pink and breading is lightly toasted.
Linking up with Tempt My Tummy Tuesday!