FEEDS: 2-4

WHAT YOU’LL NEED:

• 4 boneless, skinless chicken thighs
• 4-5 T. honey mustard
• 1/3 C seasoned bread crumbs
• 1/3 C. yellow cornmeal
• 3-4 T. canola oil

LET'S COOK

Place each piece of chicken between slices of waxed paper and pound with a small pot or pan just until it’s a uniform thickness. This will ensure even cooking. Place the chicken in a mixing bowl, drop in the mustard and smear it all over the meat.

One by one, put each piece of chicken into a pie plate with the mix of bread crumbs and corn meal. Pat each side of the chicken in the mix, then slide into a saute pan with the canola oil, which you’ve heated prior. Cook on both sides to a golden brown, plate and serve.

MORE IDEAS:

This recipe will also work with pounded chicken breast. Any flavor of mustard works, use what you like. Try using equal parts of seasoned bread crumbs, cornmeal and panko for extra crunch.