Crispy Mustard Chicken

Serves 2

Ingredients:

2 boneless skinless chicken breasts

3 Tbsp Dijon mustard

2 Tbsp minced shallots

1 Tbsp fresh thyme leaves

1/4 tsp freshly ground pepper

1/4 tsp crushed red-pepper flakes

1 tsp coarse salt

2 Tbsp melted butter

1 1/2 tsp vegetable oil

3/4 cup Panko (japanese bread crumbs)

1/2 cup bread crumbs

Directions:

1. Heat broiler. Place chicken breasts on a baking sheet under the broiler. Cook 5 minutes, then flip the chicken using tongs. Broil 3 more minutes.

2. In a small bowl, combine the mustard, shallots, thyme, peppers, and salt. Stir in the butter and oil until well combined.

3. Place the bread crumbs in a shallow dish. Put the chicken breasts in the mustard mixture and coat. Then roll the chicken breasts in the bread crumbs until they are completely coated. Pat on the excess crumbs that may fall off the breasts to insure a thick coat.

4. Place coated chicken breasts on a baking sheet, reduce oven heat to 450, and return to the oven. Cook until evenly browned, about 10 minutes - until the juices run clear when you pierce the breasts with a knife. You may have to tent the breasts with foil if they begin to brown too quickly. Remove from the oven and enjoy!

Recipe by Cristina Paul