Cornmeal-Crusted Chicken Breasts

Cornmeal-Crusted Chicken Breasts: A Weeknight Winner

As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to make. This cornmeal-crusted chicken breast recipe has become a staple in our household. It's a delightful twist on classic fried chicken, offering a satisfying crunch without all the fuss of deep-frying. The cornmeal adds a lovely texture, and the Dijon mustard marinade keeps the chicken incredibly moist and flavorful. The whole family loves it, and it's quick enough to whip up even on a hectic weeknight.

What I particularly appreciate about this recipe is its versatility. I often adjust it based on what’s in my pantry and what my family is craving. Sometimes I add a pinch of red pepper flakes for a little kick, or I’ll swap out the parsley and thyme for other herbs like rosemary or oregano. The beauty of this recipe lies in its simplicity; it's a blank canvas for culinary experimentation. And the best part? Leftovers are just as good, if not better, the next day! I often pack it for lunch, and it’s a welcome change from the usual sandwich.

The preparation is straightforward and takes about 15-20 minutes, leaving plenty of time for other tasks. Pounding the chicken breasts ensures even cooking, and the combination of pan-frying and baking yields perfectly crispy chicken with a juicy interior. The baking step also reduces the amount of oil needed compared to traditional frying, making it a slightly healthier option. Serve it with a simple side salad, roasted vegetables, or even mashed potatoes—the possibilities are endless.

Beyond its ease and deliciousness, this recipe also holds a special place in my heart. It reminds me of family dinners growing up, where the aroma of cooking chicken filled the kitchen, creating a warm and inviting atmosphere. It’s a comforting dish that brings a sense of home and togetherness, no matter how hectic life gets. This recipe isn't just about the food; it’s about the memories and the moments shared around the table.

Serving Suggestions:

• Pair this chicken with a crisp white wine spritzer for a refreshing accompaniment.
• A side of fresh lemonade, garnished with mint sprigs, adds a delightful contrasting flavor.
• Roasted vegetables like asparagus, broccoli, or Brussels sprouts complement the chicken beautifully.
• Mashed potatoes or creamy polenta provide a comforting and satisfying side.
• A simple green salad dressed with a light vinaigrette balances the richness of the chicken.

Tips and Variations:

• For extra flavor, marinate the chicken in the Dijon mustard mixture for at least 30 minutes before cooking.
• Feel free to experiment with different herbs and spices to customize the flavor profile.
• If you don’t have fresh herbs, you can use dried herbs instead. Use about 1/3 the amount of dried herbs as you would fresh.
• For a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture.
• Leftover chicken can be used in salads, sandwiches, or wraps.

This cornmeal-crusted chicken breast recipe is a true keeper – a versatile, delicious, and easy-to-make dish that's perfect for busy weeknights or special occasions. Give it a try, and I’m confident it will become a new family favorite!

Step-by-step

• Preheat oven to 350°F.
• 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.