Blue Ribbon Crispy Deviled Chicken Breasts Recipe (20 Minutes, 6 Ingredients) High Protein Recipes Chicken Recipes Dinner Budget Recipes Low Sugar Recipes Gluten-free

Chicken breasts coated in tangy Dijon mustard and then fried until crisp are a family favorite at my house. One bite of this easy deviled chicken recipe and it'll be a family favorite at your house, too.

Boneless chicken breasts are pounded out until they are an equal thickness, then coated in breadcrumbs, cheese, Dijon mustard and a pinch of cayenne for a little spice. After a quick pan-fry in a little olive oil, they're crisp, golden brown and ready to be eaten for a high-protein dinner. (Check out the health benefits of protein.)

Here is your shopping list for this hall-of-fame crispy deviled chicken recipe: boneless chicken breasts (read about the health benefits of protein), dry breadcrumbs, freshly grated Parmesan cheese, Dijon mustard, ground cayenne pepper and olive oil. This easy chicken recipe is on the table in about 20 minutes. If you don't have a meat mallet, use a heavy skillet to pound the chicken breasts.

Serve the crispy high-protein chicken breasts with your favorite side dish, a salad or vegetable. You could even make chicken sandwiches with the chicken on a fresh sandwich roll with your favorite toppings. Shred any leftovers to use in other recipes like chicken salad.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 4 boneless chicken breasts, pounded to about 1/2-inch thick
• 1/2 cup dry breadcrumbs
• 3 tablespoons Parmesan cheese
• 1/3 cup Dijon mustard
• ground cayenne, to taste
• 2 tablespoons olive oil, for frying

Here's how to make it: 

1. Combine the breadcrumbs, cheese and a shake of cayenne pepper in a bowl. Put the Dijon mustard in another bowl. (A whole-grain, Creole or brown mustard could be substituted for the Dijon mustard. Don't have dry breadcrumbs? Use panko. For a gluten-free dinner use gluten-free breadcrumbs.)
2. Dip the chicken into the mustard and then dredge in the breadcrumbs.
3. Heat the oil in a skillet. Cook the chicken until browned on both sides and cooked through, about 7 to 10 minutes. Garnish with fresh parsley or parsley flakes, if desired.

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