Mustard-Marinated Breaded Chicken

By Molly O’Neill

Published May 21, 1994

Total Time
30 minutes, plus 1 hour's refrigeration
Rating
3(11)
Comments
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Ingredients

Yield:Eight servings

THE CHICKEN

  • ½ cup plain nonfat yogurt

  • 1 tablespoon Dijon mustard

  • 1 ½ teaspoons sweet paprika

  • ⅛ teaspoon cayenne

  • 1 ½ teaspoons salt

  • Freshly ground pepper to taste

  • 1 pound boneless, skinless chicken breasts

  • ¾ cup bread crumbs

  • Olive oil spray

THE SAUCE

  • 6 tablespoons plain nonfat yogurt

  • 6 tablespoons Dijon mustard

  • ½ cup honey

  • 1 tablespoon ground cumin

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

28 grams carbs; 42 milligrams cholesterol; 206 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 1 gram fiber; 304 milligrams sodium; 16 grams protein; 20 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To prepare the chicken, in a medium-size bowl combine the yogurt, mustard, paprika, cayenne, ½ teaspoon of salt and pepper to taste. Cut the chicken lengthwise into ¼-inch-thick strips. Place the chicken in the bowl and toss to coat with the marinade. Cover and refrigerate for 1 hour.

  2. Step 2

    Meanwhile, to prepare the dipping sauce stir all of the ingredients together in a small bowl until well combined. Refrigerate if making ahead.

  3. Step 3

    Preheat the oven to 400 degrees. Place the bread crumbs in a shallow bowl and season with 1 teaspoon of the salt and pepper to taste. Roll the chicken strips in the bread crumbs to coat well. Thread each chicken strip onto 1 skewer.

  4. Step 4

    Spray a baking sheet lightly with the olive oil. Place the skewers on the pan and spray them lightly with the oil. Bake until the bread crumbs are browned and the chicken has cooked through, about 10 minutes per side. Set aside to cool. Refrigerate if making more than 1 hour ahead.

  5. Step 5

    Prepare a charcoal fire or preheat the broiler. Place the skewers on the grill or under the broiler until lightly charred and heated through, about 5 minutes per side. Serve hot with the dipping sauce.

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Ratings

3 out of 5
11 user ratings
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Comments

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sblaura

This is a solid nugget recipe. I used a little less honey in the dipping sauce because I prefer tang to sweet, but it's easily customizable.The cumin in the sauce compliments the paprika and cayenne in the marinade. I used Schar (plain) gf bread crumbs and added s & p, garlic powder and parsley flakes. Finishing off both sides in the broiler (no grill) gave the coating an extra crunch. I went straight from step four to broiler to finish both sides. I will definitely make this again.

chris

Delicious! Two tips: 1. Marinate for two hours 2. Skewer, then bread. Way easier and leads messy

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