Crisp and Spicy Mustard Chicken

    (89)
    1 hour 15 min

    Chicken breasts are brushed with mustard and coated in Italian seasoned breadcrumbs, drizzled with lemon butter, before being baked to perfection. Serve with a crisp green salad.


    82 people made this

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • 125ml spicy mustard
    • 60g Italian seasoned breadcrumbs
    • 50g butter, melted
    • 2 tablespoons lemon juice
    • 2 tablespoons water
    • paprika to taste

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a baking dish.
    2. Brush the chicken breast fillets on all sides with the mustard. Place the breadcrumbs in a shallow dish. Press the chicken into the breadcrumbs to evenly coat. Arrange the chicken breasts in the prepared baking dish.
    3. In a bowl, mix the butter, lemon juice and water. Drizzle about 1 tablespoon of the mixture over each chicken breast. Pour the remaining mixture around the breasts in the dish.
    4. Cover and bake 45 minutes in the preheated oven. Uncover, season with paprika and continue baking 15 minutes.
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    Reviews & ratings
    Average global rating:
    (89)

    Reviews in English (65)

    by
    32

    I love this recipe and so does my picky boyfriend. I add some honey to the mustard mix to add a bit of sweetness. I have also used both stone ground and Dijon and it works well either way. For the bread crumbs I always used ritz type crackers and add classic Italian herbs and grated Parmesan. Which I believe make the best coating. The last suggestion I have is to make cuts into the chicken, just over half way through the breast, and add minced garlic into the slices. It add a nice flavor and keeps the chicken incredibly moist. Oh yeah, and I also leave out the lemon juice because I rarely like the flavor.  -  06 Jul 2007  (Review from Allrecipes US | Canada)

    by
    27

    The first time I made this it was with a generic 'spicy brown mustard,' and I was disappointed with the lack of flavor. Then I made it again using prepared Coleman's English mustard and, boy, did it make a difference! Really tangy and delicious! The only change I make is to add a little finely-grated Parmesan to the bread crumbs. I would also consider mixing a tbsp of honey with the mustard. Great recipe. Thanks!  -  01 Apr 2005  (Review from Allrecipes US | Canada)

    by
    26

    This was so good! I pretty much stuck to the recipe with the exception of the following: Used unseasoned panko crumbs, Olivio instead of butter, and I baked it for 30 minutes on 425 degrees. I also removed the foil for the last 7 minutes of cooking to crisp it up. Topped with a pinch of locatelli romano, which I also mixed about 2 tablespoons in with the panko. It was so delicious, I will be making this again. Low calorie too! Served with roasted asparagus spears, and brown n' serve rolls for the man in the house. Excellent! In a later version of this, I put fresh mushrooms in the dish and let them bake with the chicken. Oh my! This recipe is now a weekly favorite at mi casa!  -  28 Apr 2010  (Review from Allrecipes US | Canada)

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