| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken, Export to l |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Boned and skinned chicken breast halves-8 |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Dijon mustard; (Grey Poupon) |
| 3/4 |
c |
Plain dry bread crumbs |
| 1/4 |
c |
Vegetable oil spray |
INSTRUCTIONS
Coat chicken pieces with flour, shaking off excess; spread with mustard.
Coat generously with bread crumbs. In large skillet, over medium heat, heat
2 tablespoons oil. Add 4 chicken pieces; brown 4 to 5 minutes on each side
or until chicken is done. Remove from skillet and keep warm. Repeat with
remaining chicken pieces, using remaining oil if necessary.
Recipe by: Grey Poupon Recipe Flyer
Posted to MC-Recipe Digest by MAMacR@aol.com on Feb 21, 1998
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”