Mustard-Baked Chicken

This recipe, from my oldest daughter, Leah Reingold Gordon, is an easy, slightly spicy chicken breast dish. It goes very well with wild rice and broccoli and spicy curried corn salad. I suggest using a French hot mustard for a more interesting, pungent flavor.

Ingredients

1.5 lb skinless boneless chicken breasts - for extra moistness, don't defrost
1/2 cup prepared mayonnaise
1-3 T. mustard, according to taste
1/2 tsp. ground black pepper
1 tsp. paprika
1 tsp. minced onion
1 tsp. minced garlic
3/4 cup dry, unflavored bread crumbs

Preheat the oven to 375°F.

Mix the mayonnaise and mustard in one bowl; mix all the spices and bread crumbs in another. If you are using defrosted chicken, cut the chicken breasts into serving-sized pieces. If you are using frozen breasts, you can cut them into smaller portions after baking. Dip the chicken pieces into the mayonaise/mustard mixture and then coat with the spiced crumb mixture. Put the pieces very close together in a greased baking pan, and bake for 30-35 (40-45 for frozen pieces) minutes at 375°F., testing for doneness with a sharp knife (look for white color throughout). If you plan to hold this dish for a long time, to avoid dryness, use about 1 1/2 times the mayonaise and

Back to Ruth's Kitchen

mustard before coating the chicken. Serves 3-4.