Deviled Chicken Breast Recipe
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4 chicken breast halves (bone in)
1/4 cup Dijon mustard
1/4 cup white wine or apple juice
1 tablespoon olive oil
1/2 teaspoon dried thyme
hot pepper sauce, to taste
1/4 cup shallots or onions, minced
1 cup soft white bread crumbs
Preheat oven to 375 degrees F.
Line a baking pan with heavy foil.
Remove the skin from the chicken breasts.
In a small bowl, whisk together the mustard, wine or apple juice, oil, thyme and hot pepper sauce. Stir in the shallots or onions.
Place the bread crumbs in a shallow dish or on a piece of wax paper.
Roll the chicken in the mustard mixture, then in the bread crumbs to coat. Arrange in a single layer in the prepared pan.
Bake on the top rack of the oven for 35 to 45 minutes, or until the crumb coating is browned and the juices are clear when the breast is pierced with a fork.
Serve hot or cold.
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