Saturday, while in the gym and watching tv, I saw Claire Robinson (5 Ingredient Fix) prepare pork tenderloin with whole grain mustard. Yesterday, I decided to do the same with chicken. So easy and so delicious – I packed some of the chicken with cauliflower on the side for lunch today – so good! Then again, I love mustard and anything mustard-flavored. For this, I used some of the whole grain mustard that J picked up in Paris, as well as some Dijon mustard from Whole Foods.
The best part? Very easy to o.
I lightly coated two chicken breasts with flour, then with salt and pepper on both sides. I mixed about 3 tablespoons of whole grain mustard with 1 tablespoon of Dijon mustard in a bowl, and rubbed the mustard mixture onto the chicken breasts. A smattering of breadcrumbs on each side and pop those babies into a 400° oven for 20-25 minutes (turning after 10 minutes). Easy peasy =)
Thanks to J for taking apart the chicken for me (and come to think of it, for sharing his chicken with me). Now I have chicken for lunch tomorrow as well, sitting atop a bed of fresh, crunchy romaine lettuce.