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Sunday, February 1, 2009

Deviled Chicken

This recipe is super easy but the flavor is out of this world. It comes together so quickly that it's not bad to make right at dinnertime. However, if you prepare it earlier in the day the breading will stick better after baking.

Deviled Chicken
  • 1 - 1 1/2 lb. boneless, skinless chicken breasts, cut into desired size
  • 1/2 c. mayonnaise
  • 3 T. mustard
  • 2 c. breadcrumbs
  • 2 t. paprika
  • 1/2 c. butter or margarine
1. Season chicken with salt and pepper on both sides.2. In a shallow bowl, mix together mayonnaise and mustard. In a second shallow bowl, combine breadcrumbs and paprika. Coat the chicken with the mayo/mustard combo, then cover with breadcrumb mixture.3. Place butter or margarine in a baking pan. Put in a preheated 375 degree oven until melted. Immediately place chicken in hot pan. Bake for 25-30 minutes, until fully cooked. (If you're cutting the chicken into fingers, baking time will be a little less.)

4 comments:

Heather Benza said...

You are the first MPM I checked today and never bothered to look at anyone else because I've spent the last hour going through your old entries! I can't wait to try this and I'm very interested in make ahead freezer meals (i'm afraid to experiment) so definitely note if the day's recipe freezes well and at what point in the process. I've got you bookmarked so I'll be checking back for more yummy ideas!!!

Melissa said...

These sound so good! Thanks for posting this recipe. My family loves anything with chicken.

Amy @ Finer Things said...

I'm not saying this just because you're my cyber friend... or just because I want you to move in to the house behind me... this site is becoming my go-to for new recipes! I get so excited when I see a new post in my reader. ;-)

The country bumpkin' beef girl in me loves that you post recipes I've never heard of, but that are so easy and yummy looking! Keep at it!

shorty said...

Thanks for posting such great stuff!! If I was going to make this ahead of time at what stage would I stick it in the fridge? Thanks so much!!!
Shorty