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.
Only did 2 breasts so cooked initially for 30mins not 45; added minced garlic & parmesan as suggested by other reviewers. Will halve mustard next time as topping went a little soggy & took 20-25mins to crisp up (used Panko crumbs). Added 1/2 tsp English mustard powder to Dijon for extra zing. - 26 Nov 2017
Just perfect, a lovely receipe. Thank you for sharing 😃 - 18 Sep 2017
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)