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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 tbsp. cider vinegar 1 tbsp. garlic hot pepper sauce 4 boneless, skinless chicken breast halves, about 4 to 6 ounces each 1/2 cup fine dry breadcrumbs 1 1/2 tsp. crumbled dried thyme 1/2 tsp. salt 1/4 tsp. pepper 2 tbsp. Dijon mustard
Directions
Combine vinegar and pepper sauce in a large resealable plastic bag. Add chicken breasts and seal bag. Toss bag to coat chicken. Let chicken stand 10 minutes at room temperature. Preheat oven to 375 degrees. Stir together breadcrumbs, thyme, salt and pepper in a shallow pie plate. Remove the chicken from the marinade and brush all over with the Dijon. Coat the chicken breasts with the breadcrumb mixture, pressing lightly to adhere. Heat the olive oil in a large skillet over medium heat. Add the coated chicken to the skillet and cook about 3 minutes per side until browned. Transfer the chicken to a baking pan. Bake about 8 minutes until chicken is cooked through and coating is crisp. Serve immediately.
Serves 4.
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