Blueberry Haven Mustard Crispy Chicken

CategoryDifficultyIntermediate
Yields6 Servings
Prep Time5 minsCook Time50 minsTotal Time55 mins

Ingredients:

 6 Garlic Cloves
 2 tbsp Minced Marjoram Leaves
 Sea Salt and Freshly Ground Pepper
 2 cups Panko Bread Crumbs
 1 tbsp Lemon Zest
 2 tbsp Olive Oil
 2 tbsp Unsalted Butter, melted
 ½ cup Blueberry Haven Mustard
 ½ cup Dry White Wine of course I used Chard
 6 Medium sized Chicken Breasts

Directions:

Preheat Oven to 350

In food processor mince the garlic, marjoram, and salt and pepper until it's finely minced. Add the bread crumbs, lemon zest, olive oil and butter. Put all of this in a bowl. In another bowl whisk together the wine and Blueberry Haven Mustard. Rinse and pat dry the chicken. Dip first in the wine, mustard mixture to coat. Then coat in the crumb mixture. Place the chicken on a greased sheet pan. Bake the chicken for 40 minutes at 350. Raise the heat to 400 degrees and bake another 10 minutes, until crumbs are browned.

Ingredients

 6 Garlic Cloves
 2 tbsp Minced Marjoram Leaves
 Sea Salt and Freshly Ground Pepper
 2 cups Panko Bread Crumbs
 1 tbsp Lemon Zest
 2 tbsp Olive Oil
 2 tbsp Unsalted Butter, melted
 ½ cup Blueberry Haven Mustard
 ½ cup Dry White Wine of course I used Chard
 6 Medium sized Chicken Breasts

Directions

1

Preheat Oven to 350

2

In food processor mince the garlic, marjoram, and salt and pepper until it's finely minced. Add the bread crumbs, lemon zest, olive oil and butter. Put all of this in a bowl. In another bowl whisk together the wine and Blueberry Haven Mustard. Rinse and pat dry the chicken. Dip first in the wine, mustard mixture to coat. Then coat in the crumb mixture. Place the chicken on a greased sheet pan. Bake the chicken for 40 minutes at 350. Raise the heat to 400 degrees and bake another 10 minutes, until crumbs are browned.

Blueberry Haven Mustard Crispy Chicken

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