The chicken is brushed with a lemon and mustard sauce, rolled in bread crumbs, and baked. Serve on a warm platter with sliced lemons and limes and chopped parsley for an elegant presentation.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Combine lemon and lime juices with the prepared mustard. Brush over chicken. Set aside.

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  • Combine bread crumbs, salt, pepper, curry powder, oregano, and grated lemon peel. Roll chicken in crumb mix, coating well.

  • In a heavy baking pan or iron skillet, melt butter or margarine over medium heat. Place chicken in pan, skin side down.

  • Place in a preheated 350 degree F (175 degree C) oven. Bake, uncovered, for 20 minutes. Turn chicken and bake until tender, about 30 more minutes. Serve on a warm platter with sliced lemons and chopped parsley, if desired.

Nutrition Facts

390 calories; 27.3 g total fat; 109 mg cholesterol; 694 mg sodium. 18 g carbohydrates; 19.6 g protein; Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/23/2003
Great taste. I used boneless chicken breasts and after reading the reviews I marinated the chicken in the lemon & mustard sauce for an hour. Next time I might try cooking the chicken with the sauce and spices and leave off the bread crumbs to see if it has even more of the tangy flavor. Read More
(38)

Most helpful critical review

Rating: 3 stars
01/31/2011
I tried this following the directions as given. The taste was good but I was disappointed that the chicken didn't brown and have a nice crispy crust; it looked rather bland and didn't make a great presentation. I think the next time if I ever make it again I'll use my standard chicken coating method (dredge in flour dip in egg/milk mixture and then coat in the bread crumb mixture which of course would include the herbs and lemon and lime zest from the original recipe and then pour the mustard/lime juice in the baking pan. I think I'd keep the chicken pieces on a rack in the baking pan so they wouldn't get soggy. We ended up using the leftover chicken in a "make it up as you go along" chicken casserole that was very good the next day. Read More
(5)
102 Ratings
  • 5 star values: 49
  • 4 star values: 36
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
07/23/2003
Great taste. I used boneless chicken breasts and after reading the reviews I marinated the chicken in the lemon & mustard sauce for an hour. Next time I might try cooking the chicken with the sauce and spices and leave off the bread crumbs to see if it has even more of the tangy flavor. Read More
(38)
Rating: 5 stars
07/23/2003
Great taste. I used boneless chicken breasts and after reading the reviews I marinated the chicken in the lemon & mustard sauce for an hour. Next time I might try cooking the chicken with the sauce and spices and leave off the bread crumbs to see if it has even more of the tangy flavor. Read More
(38)
Rating: 5 stars
06/23/2003
This was sooo tasty. I agree with another reviewer who said it would be even better to marinate the chicken for awhile longer.. next time I will try that. Nice and easy quick and light.. I was able to reduce the amount of butter in this by 1/3 w/o any negative effects on the meal. I will keep this in my recipe box Read More
(32)
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Rating: 5 stars
01/13/2005
I made this suculant chicken dish last night. Wolfgang gave it a 5 stars and ate 3 peices. I thought it was the most flavorful chicken I have ever had. I made it with skinless chicken breasts and it turned out mouth watering! Afterward during our post dinner activities Wolfgang screamed out "lemmon zest!".... so all in all I'd say the chicken was a hit" Read More
(20)
Rating: 5 stars
08/29/2004
With a little modification this was great! I replaced one tablespoon of the mustard with wasabi mustard marinated for two hours and doubled the bread crumbs -- so when I turned it over I recoated the soggy side with more. This was so fab! Definately a new family favorite. Read More
(18)
Rating: 4 stars
03/15/2004
I used English mustard for a hotter taste & marinated the chicken for 2 hours in the lemon/lime/mustard. I sprayed the pan with oil instead of using all that butter. The taste was scrumptious although I did find the coating alittle soggy. With work this could become a favourite. Read More
(12)
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Rating: 5 stars
01/25/2004
I added some water to the left over marinade boiled it and thickened it a little to make a sauce for the chicken which went down well. I tried this with Dijon mustard which was delicious. But next time I will try with English mustard for a hotter taste. I will also marinade it for longer. Great recipe and destined to become a family favourite Read More
(9)
Rating: 5 stars
06/10/2004
This was awesome! I marinated overnight and added a cup of coconut shavings to the bread crumb mixture. Read More
(9)
Rating: 5 stars
11/18/2003
This was AWESOME! I marinated my chicken in the lemon lime mustard sauce for two hours and it tasted fabulous!I also used the leftover marinade right in the pan with the chicken after I coated it with the bread crumb mixture.It went perfectly with garlic mashed potatoes and french green beans.I will definitely keep this in my recipe box! Read More
(9)
Rating: 5 stars
06/23/2003
My husband went wild over this dish. He says I can make it as often as I want. I add a bit more Lemon Juice for a little bit more of a bite. Read More
(7)
Rating: 3 stars
01/31/2011
I tried this following the directions as given. The taste was good but I was disappointed that the chicken didn't brown and have a nice crispy crust; it looked rather bland and didn't make a great presentation. I think the next time if I ever make it again I'll use my standard chicken coating method (dredge in flour dip in egg/milk mixture and then coat in the bread crumb mixture which of course would include the herbs and lemon and lime zest from the original recipe and then pour the mustard/lime juice in the baking pan. I think I'd keep the chicken pieces on a rack in the baking pan so they wouldn't get soggy. We ended up using the leftover chicken in a "make it up as you go along" chicken casserole that was very good the next day. Read More
(5)