Ingredients
Method
- Heat oven to 250 degrees F. Prepare bread crumbs by first toasting the bread at 250 degrees for 30 minutes. Once the bread is dried out, place it in a food processor to break into bread crumbs.
- Increase the temperature of the oven to 400 degrees F. Add the garlic, salt, pepper, and Herbs de Provence to the food processor until combined. Place the breadcrumbs into a bowl. Prepare a Pyrex dish by coating the bottom with the 2 tablespoons of olive oil.
- In a separate bowl, add the Dijon mustard. Clean the chicken. Dip each piece of chicken into the Dijon mustard first and then roll the piece in the breadcrumbs until coated. Place each piece of chicken in the Pyrex dish.
- Bake the chicken at 400 for 20-25 minutes. Turn the chicken about halfway thru, adding a little more olive oil if needed. Cook the chicken until juice of chicken is clear when cut in the center or 170 degrees. Enjoy!
Notes
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Pyrex Dish for Baking the Breaded Mustard Chicken
Jack Daniel's Old No. 7 Dijon Mustard

