Hi everybody, I'm Stephen Hayes-- Bri's roommate back in St. Louis. I've been following the cooking blog for a while now, and just recently I developed a recipe that is pretty much all my own so I thought I might share it with you all.
Every week or so, I try out a new dish for my girlfriend's parents (who live in town) to thank them for the constant stream of food, gifts, and support they send my way. Last week, I tried out a baked shrimp scampi meal that, while delicious, was so garlicy and spicy that I was literally tasting and smelling it for days afterward...not the most fun experience. So, this week I decided to try something a little more mellow: baked chicken. The way I figured it, there's no way that baked chicken could go too far wrong. After looking online at everything from Weight Watchers to Paula Deen, I found a couple of recipes that I thought might be relatively tasty. One mentioned marinating the chicken beforehand, which I thought might be a great idea, and one recommended using bagel chips for a change in texture. After Frankensteining several recipes together, I developed one that I was relatively happy with, but I wanted to throw in my own personal flair as well. The recipe called for Dijon mustard, which is all well and good but I thought that there might be a better way to really amp up the flavor: honey mustard. So, I used honey mustard and mayo to soak the chicken, threw them in a batter of Corn Flakes (which I'd used with fish before), bagel chips, and a couple of spices, and baked them. Turns out, it was pretty tasty. The tartness of the lemon juice from the marinade went really well with the sweetness of the honey mustard. This recipe serves 4, but can easily work for more or less people. Enjoy!
Honey Mustard Breaded Chicken
Serving Size: 4
Preparation: 30 minutes (with minor prep required 2 hours before)
Cook: 40 minutes
2 1/2 cups Corn Cereal (I used Kellogg's Corn Flakes)
1 cup Broken Bagel Chips
1 cup Skim Milk
2 Lemons (or 4 tbsp lemon juice)
1 tsp Granulated Sugar
1/2 tsp Cayenne Pepper (1/4 tsp. for marinade, 1/4 tsp. for crust)
2 tsp Rosemary
2 tsp Kosher Salt
1/2 tsp Sweet Paprika
1/2 tsp Freshly Ground Black Pepper
1/2 cup Light Mayonnaise
1/2 cup Honey Mustard
1 Large Egg
4 Large Skinless Chicken Breasts (or more, depending on desired serving size)
1. Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved. Add rosemary. Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well. Cover, and marinate in the refrigerator for 2 hours.
2. Preheat the oven to 400 degrees F. Preferably, set a rack on a foil lined
baking sheet and spray the rack generously with cooking spray. You can use just
a baking sheet, but a rack helps reduce grease without sacrificing flavor.
|Making Bagel Chips|
|Honey Mustard and Mayo|
|All Mixed Together|
|Chicken Breaded and in the Oven|