Categories: Chicken

Ingredients

• 3 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 tsp olive oil
• 2 tsp honey
• 2 cloves minced garlic
• 1 tbsp finely chopped fresh rosemary (or 1 tsp dried)
• 3/4 cup plain breadcrumbs
• 1 1/2 tbsp yellow cornmean
• 2 tsp lemon zest
• 2 whole boneless, skinless chicken breasts, cut in half, lightly pounded (about 1 lb.)

Directions

1. eheat oven to 425.

2. Spray a rack set in a shallow baking pan with non-stick cooking spray. Set aside.

3. Combine mustard, lemon juice, olive oil and honey in a shallow bowl.

4. Combine garlic, rosemary, bread crumbs, cornmeal and lemon zest in a shallow bowl.

5. Piece by piece, coat each breast with mustard mixture, then place each piece in crumb mixture, turning several times to coat.

6. Place finished pieces on prepared rack.

7. Bake for 20 to 25 minutes.

8. Outer crust should be crisp. Serve immediately.

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