Yield: 4 Servings
|3 tablespoons||Extra virgin olive oil|
|2 tablespoons||Prepared dijon mustard|
|2 tablespoons||Lemon juice|
|1 small||Clove garlic; minced|
|\N \N||Salt and freshly ground black pepper|
|1½ pounds||Skinless boneless chicken breasts or chicken \"tenders\"|
|1 cup||Dried breadcrumbs|
|\N \N||Salt and pepper|
|1 tablespoon||Vegetable oil|
In a mixing bowl combine the olive oil, mustard, lemon juice and garlic.
Blend until smooth and season to taste with salt and pepper.
Cut the kids portion of chicken breasts into 1 inch cubes; leave the adults' portion whole. Marinate all of chicken in the mustard mix for as long as possible. Season breadcrumbs with salt and pepper. Dip the chicken in breadcrumbs so all sides are well coated. Heat the butter and vegetable oil in a large skillet and saute for 5 minutes a side or until just cooked through.
Yield: 4 servings
Variations: if kids don't like mustard mix, marinate their portion of chicken cubes in ketchup, a barbecue sauce or some dressing they love, then dip in breadcrumbs and proceed with recipe.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF 6649 Posted to MC-Recipe Digest V1 #793 by 4paws@... (Shermeyer-Gail) on Sep 19, 1997