Mustard Chicken Recipe

From Dorothy McNett's Recipe Book.

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Mustard Chicken

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is intended for cooking with a clay pot such as Schlemmertopf or Romertopf. However, any casserole dish will work. Just watch the timing and reduce the temperature if not using a clay pot.

4 half chicken breasts, skinned (and boned, if desired)
good quality mustard
seasoned bread crumbs
sliced mushrooms
carrots
onions
olive oil
salt and pepper
1/2 teaspoon snipped or dried herbs
Zip or paprika
cherry tomatoes

Pour about 2 inches of water into top of clay simmer pot, or soak the entire top in water for about 10 minutes. In meantime, spread the mustard over skinned chicken breasts and coat thinly with bread crumbs. Place in bottom of pot and surround with mushrooms, carrots, tiny onions. Sprinkle with a little olive oil, if desired, and sprinkle with salt, pepper, herbs, and the Zip. Drain the lid of water, and cover the pot. Place in cold oven and set temperature at 425 degrees. Bake 60 minutes. Add cherry tomatoes, and cook for 10 minutes more.

Recipe created 1994-05-23.

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