Mustard Herb Crusted Chicken Breast


Mustard Herb Crusted Chicken Breast
Cook time
Total time
I never tire of trying recipes with mustard. My husband loved this recipe and says this one everyone should definitely make. A simple and fast recipe with a lot of flavor that the whole family will love.
Recipe type: Main
Serves: 2
  • Ingredients for the crust
  • 2 slices of sourdough bread (any is fine too) crust removed
  • 2 garlic cloves, minced
  • 2 teaspoons fresh rosemary, chopped fine
  • ¼ c finely grated Parmesan cheese
  • Pince of salt and pepper
  • ¼ c extra virgin Olive Oil
  • 2 large Chicken breast skin removed
  • 2 heaping tablespoons of Dijon mustard
  1. Directions
  2. Preheat oven to 400
  3. In a food processor, pulse the bread until finely shredded. Add the garlic, rosemary and cheese, season with salt and pepper and pulse until combined. Add 3 Tablespoons of the oil and pulse until the crumbs are evenly moistened. Add more oil if needed. Put in bowl and set aside.
  4. In a ovenproof skillet, heat the remaining oil on high heat till shimmering. Lightly season the chicken breast with salt and pepper on both sides and add to the skillet. Cook the chicken on each side till golden about 6 mins. Remove from heat.
  5. Spread 1 tablespoon of mustard on each chicken then carefully spoon the bread crumbs on top of the mustard spread, patting them on with the spoon. Transfer the skillet to the oven and roast for about 15 minutes and the crumbs are golden and crisp. Chicken temp should reach 165.
  6. Serves 2 about 35 minutes


Green Chili with Zucchini Quiche

Green Chili with Zucchini Quiche
I like to make everything mini size. These are great to make mini and serve them with a brunch menu or take a dozen with you to work and get praised. You can buy store made pie crust to make it easier, but there really isnt anything better than from scratch.
Recipe type: Breakfast
  • For Pie Crust
  • 2½ cups flour
  • 2 sticks unsalted butter cold
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 tablespoons ice water
  • For Filling
  • 1 Tablespoon olive oil
  • ½ cup diced shallots
  • 2 cups shredded Zucchini
  • ¼ c all-purpose flour
  • ¼ teaspoon Kosher salt
  • ½ teaspoon baking powder
  • 3 eggs beaten till fluffy
  • 3 cups of two or more kinds of cheese ( cheddar, gouda, parmesan, etc)
  • 1 cup cottage cheese
  • 1 (4 oz) can chopped green chiles, drained (roast your own in 400 oven, peel, seed, chop. so much better then canned and easy)
  1. Preheat the oven to 375 degrees.
  2. To make the dough for the pie crust, mix 2½ cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. or pulse in a food processor.
  3. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  4. roll the dough on a floured surface to the desired size.
  5. Press the crust into the bottom and up the side of the pan. Use a fork to poke holds into the bottom of the crust.
  6. Bake the crust in the center of the preheated oven until golden brown. If making mini quiches - the crust will only take 5 minutes, for a full-size quiche, about 10 minutes. Remove the crust from the oven and reduce the temperature to 350 degrees.
  7. While the crusts are baking, grate the zucchini and use a paper towel or two to take out as much moisture as you can. Add the oil to a skillet and heat over medium heat until hot. Add in the shallots and cook until soft then add in the zucchini and turn up the heat to high. Cook the zucchini and shallots for an additional 5 minutes. set aside
  8. Combine all the rest of the ingredients and then add the zucchini mixture, beat until combined.
  9. Pour the mixture into the crust(s). Bake the quiche until the top is puffed and golden brown and a toothpick inserted into the center comes out clean. For the mini quiches, around 25 minutes, for a full-sized quiche, 35 -40 minutes. Allow to cool for about 10 minutes before serving.

Pesto Chicken with Whole Wheat noodles

Pesto Chicken with Whole Wheat noodles
Who doesn't love Pesto? This is a fast easy recipe that will please everyone.
Recipe type: Main
  • For the Pesto
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • ¼ cup pine nuts
  • ½ cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup freshly grated Parmesan cheese
  • Whole wheat noodles of your choice
  • 2 large boneless/skinless chicken breasts
  • ¼ cup freshly grated parmesan cheese
  • 4 lemon slices
  1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add ½ cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  2. Preheat oven to 400 degrees. In a small baking dish, lightly spray with cooking spray and lay the chicken breast inside the pan, lightly salt and pepper the chicken on both sides. Spread some pesto on one side of the chicken and sprinkle with parmesan cheese. Lay two slices of lemon on top of each chicken breast. Cover dish with aluminum foil and bake for 35 minutes. Less time if using small breasts. When finished, remove the lemon slices and discard.
  3. Meanwhile, in a large pot, bring water to boil and cook the noodles as directed. Drain and toss the noodles with left over Pesto.
  4. Slice the chicken in strips and place on top of the pesto noodles.


Walnut Crusted Chicken Breast

Walnut Crusted Chicken Breast
Walnuts are packed with omeg-3 fatty acids and will help keep the chicken moist. This recipe is easy and delicious!
Recipe type: Main
  • 2 large boneless skinless chicken breasts
  • ⅓ cup walnuts
  • ⅓ cup panko
  • 2 heaping tablespoons of finely grated Parmesan cheese
  • Salt and pepper
  • 1 large egg white
  • 2 tablespoon grapeseed oil
  1. Preheat oven to 425 degrees. In a food processor, combine walnuts, panko and parmesan cheese. Process until fine crumbs form. Transfer to shallow bowl. In another bowl, beat egg white until frothy.
  2. Pat dry chicken and season both sides with salt and pepper. Dip each chicken breast into the egg white to coat completely, then dredge in the crumb mixture being sure to press to stick.
  3. Heat the oil in a large ovenproof skillet over medium heat until hot. Cook chicken until lightly browned on one side about 3 minutes. Flip chicken and transfer the skillet to the oven. Bake until golden brown and cooked through about 10 to 12 minutes.


Stuffed Chicken Breasts with Sun-Dried Tomatoes, Artichokes and Mushrooms


Stuffed Chicken Breasts with Sun-Dried Tomatoes, Artichokes and Mushrooms
Stuffed Chicken Breast, Artichoke, Sun-Dried Tomato Mushroom I love to stuff chicken breast with anything! All these ingredients make a great combination to what could have been another boring chicken breast meal.
Recipe type: Main
  • 3 tablespoons olive oil, divided
  • ½ cup chopped red onion
  • ¾ cup chopped marinated artichoke hearts
  • ½ cup chopped marinated sun-dried tomatoes
  • ½ cup mushrooms chopped
  • ½ teaspoon salt
  • ½ teaspoon fresh cracked black pepper
  • 2 tablespoons chopped garlic
  • ½ cup cooking sherry
  • 1 tablespoons butter, divided
  • ½ cup grated Parmesan
  • 2 tablespoon finely chopped Italian parsley leaves
  • 4 boneless, skinless chicken breasts
  1. In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the mushrooms salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with ¼ cup of the cooking sherry. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley. Let it reduce down.
  2. Remove from the heat and allow cooling before stuffing the chicken breast.
  3. Rinse, trim and pound out chicken breasts to about ¼-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
  4. Put ¼ of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with twine. (much easier to work with then toothpicks) Repeat with remaining chicken breasts and stuffing.
  5. Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining cooking sherry.
  6. Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 155 degrees F on an instant-read thermometer, about 10 minutes. Let rest for about 5 minutes before slicing.
  7. Remove the chicken to a cutting board and cut off the twine. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.