Besides cheese, honey mustard is one of my weaknesses. I try to take any chance I can get to incorporate it into a meal. I first tried making this chicken by frying it so it would be crispy and golden, however, I noticed the honey mustard flavor often got cooked away. Then I tried baking it instead, and it came out just as crispy and this time with that great, tangy honey mustard flavor. I simply use a bottled dressing for the honey mustard; my favorite is Ken’s Steakhouse, but feel free to use your favorite. Feel free to serve with Broccoli Cheddar Orzo (pictured).
Total Time: 30 minutes
3 boneless chicken breasts, cut in half lengthwise
2-3 cups honey mustard dressing (I like Ken’s Steakhouse)
1 sleeve Ritz crackers, crushed
1 cup Italian style bread crumbs
1 cup panko bread crumbs
Olive oil, for drizzling
1. Preheat oven to 375. Cover a rimmed cookie sheet with aluminum foil and spray with cooking spray to prevent sticking. This makes for easy clean up as well.
2. Place honey mustard in a medium sized bowl. Mix crackers and both kinds of bread crumbs in a shallow dish. Take a piece of chicken and dip both sides in honey mustard dressing making sure to cover entire surface. Dip in bread crumb mixture and press firmly on both sides so mixture sticks. Place on cookie sheet and repeat with remaining pieces of chicken. Drizzle chicken with olive oil.
3. Bake chicken for 15-20 minutes or until no longer pink in the middle. Let sit for 5 minutes before serving.