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Chicken Breasts with Mustard and Camembert https://www.metro.ca/userfiles/image/recipes/poitrines-poulet-moutarde-camembert-4635.jpg PT15M PT25M PT40M
Preheat oven to 180°C (350°F). In a small bowl, stir together Dijon mustard, lemon juice, beaten egg and pepper. Brush mixture all over chicken. Dredge chicken in breadcrumbs. In a large frying pan over medium heat, melt butter. Add chicken and cook until golden on both sides. Remove chicken from pan and place on a baking sheet. Cover each piece with cheese slices. Bake for 10 minutes, or until cheese has melted and chicken is cooked through. Honey Mustard Sauce Stir together 75 mL (1/3 cup) liquid honey, 45 mL (3 Tbsp.) Dijon mustard and 45 mL (3 Tbsp.) grainy mustard.
6
1/4 cup (60 mL) Dijon mustard 1 Tbsp. (15 mL) freshly squeezed lemon juice 1 egg 1/4 tsp. (1 mL) freshly ground pepper 6 boneless, skinless chicken breasts, each cut in half 2/3 cup (170 mL) fine dry breadcrumbs 1/4 cup (60 mL) butter 6 oz (180 g) canadian camembert, cut into very thin slices honey and mustard sauce 1/3 cup (80 mL) liquid honey 3 Tbsp. (45 mL) Dijon mustard 3 Tbsp. (45 mL) grainy mustard
Chicken Breasts with Mustard and Camembert

Chicken Breasts with Mustard and Camembert

Rate this recipe
4 Votes
6
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/4 cup
    (60 mL)
    Dijon mustard
  • 1 Tbsp.
    (15 mL)
    freshly squeezed lemon juice
  • 1
    egg
  • 1/4 tsp.
    (1 mL)
    freshly ground pepper
  • 6
    boneless, skinless chicken breasts, each cut in half
  • 2/3 cup
    (170 mL)
    fine dry breadcrumbs
  • 1/4 cup
    (60 mL)
    butter
  • 6 oz
    (180 g)
    canadian camembert, cut into very thin slices

  • honey and mustard sauce
  • 1/3 cup
    (80 mL)
    liquid honey
  • 3 Tbsp.
    (45 mL)
    Dijon mustard
  • 3 Tbsp.
    (45 mL)
    grainy mustard
Imprimer ma sélection

Preparation

Preheat oven to 180°C (350°F).

In a small bowl, stir together Dijon mustard, lemon juice, beaten egg and pepper. Brush mixture all over chicken. Dredge chicken in breadcrumbs.

In a large frying pan over medium heat, melt butter. Add chicken and cook until golden on both sides. Remove chicken from pan and place on a baking sheet. Cover each piece with cheese slices. Bake for 10 minutes, or until cheese has melted and chicken is cooked through.

Honey Mustard Sauce

Stir together 75 mL (1/3 cup) liquid honey, 45 mL (3 Tbsp.) Dijon mustard and 45 mL (3 Tbsp.) grainy mustard.

Source : Dairy Farmers of Canada

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Bright & balanced

Bright & balanced

A very versatile beer.
Discover a perfect balance between the bitter bouquet of hops and the sweet taste of malt in this medium-lightbodied beer with a crisp, clean finish.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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