Hello from TINA KASHIAN! I’m sharing a tender and tasty chicken breast recipe today. It has a crunchy mustard and bread crumb coating. The buttermilk adds extra flavor. My family can be picky when to comes to chicken lately, but they enjoyed this dish. I found this recipe on Pinterest and modified it a bit. Hope you enjoy it as well!
Ingredients:
2 chicken breasts
1/2 cup Dijon mustard
1/2 cup buttermilk
2 teaspoons crushed garlic
Zest of one lemon
1 tsp salt
1 tsp black pepper
2 cups Italian style breadcrumbs
1/4 cup extra virgin olive oil
Directions:
Mix the buttermilk and Dijon mustard in a small bowl.
Put the chicken breasts in a zip lock bag and pour the buttermilk and Dijon
mustard over the chicken. Marinate over night.
Preheat oven to 400 degrees Fahrenheit. Prepare a foil lined baking sheet. Using a food processor, add garlic, bread crumbs, lemon zest, salt, and pepper. Pulse to mix. Add olive oil and pulse to thoroughly mix.
Add the bread crumb mixture to a shallow bowl.
Add the chicken breasts, one at a time, and coat the
chicken with the mixture. Place chicken on foil lined baking sheet.
Bake for 45 minutes, until the topping is browned, and
chicken is cooked. Serve and enjoy!
GIVEAWAY! I’d love readers to get started on my Kebab
Kitchen series so I’m giving away an eBook or signed, print copy of the
first book, HUMMUS AND HOMICIDE. (U.S. Only to win print). Please leave an
email address and preference of eBook or print when commenting. To enter to
win, readers please share one item that’s on your bucket list.
As for me, I recently went to Jamaica and cliff dived.
It was on my bucket list. Here’s a picture!
BUY LINKS:
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Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina also writes historical romances as Tina Gabrielle. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.
You can also connect with Tina at:
Website:
www.tinakashian.com
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