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.
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
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
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
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
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
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
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
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
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
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
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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
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"
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.
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.
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!
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
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.
