cornmeal-crusted-chicken-breasts-101980.json

{
    "directions": [
        "Preheat oven to 350\u00b0F. Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2 tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl. Whisk 1/2 cup Dijon mustard and 2 eggs in medium bowl to blend.",
        "Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to 1/2- to 1/3-inch thickness. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.",
        "Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of chicken to skillet; cook until golden, about 2 minutes per side. Transfer chicken to 13 x 9 x 2-inch glass baking dish. Repeat with remaining butter, oil and chicken.",
        "Bake chicken until cooked through, about 8 minutes. Garnish with lemon wedges and serve."
    ],
    "ingredients": [
        "1 cup fresh breadcrumbs made from crustless French bread",
        "1 cup yellow cornmeal",
        "2 tablespoons minced fresh parsley",
        "2 tablespoons minced fresh thyme",
        "1 teaspoon salt",
        "1/2 teaspoon ground black pepper",
        "1/2 cup Dijon mustard",
        "2 large eggs",
        "6 skinless boneless chicken breast halves",
        "4 tablespoons butter",
        "4 tablespoons olive oil",
        "Lemon wedges"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Bake",
        "Saut\u00e9",
        "Cornmeal"
    ],
    "title": "Cornmeal-Crusted Chicken Breasts",
    "url": "http://www.epicurious.com/recipes/food/views/cornmeal-crusted-chicken-breasts-101980"
}