How to make it

  • Preheat oven to 350°F. Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2 tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl. Whisk 1/2 cup Dijon mustard and 2 eggs in medium bowl to blend.
  • Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to 1/2- to 1/3-inch thickness. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.
  • Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of chicken to skillet; cook until golden, about 2 minutes per side. Transfer chicken to 13 x 9 x 2-inch glass baking dish. Repeat with remaining butter, oil and chicken.
  • Bake chicken until cooked through, about 8 minutes.

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Reviews & Comments 2

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  • ajn 10 years ago
    Oh I hear ya about that cornmeal!! I love it too!! Grew up with being feed "hoe cakes" with butter, grits, hominey, cornbread and I still dearly love it all! Thanks!
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  • redkitchen 10 years ago
    Sounds really good, but then, I'm a died in the wool Southener and any time there is cornmeal involved it's gotta be tasy
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