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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 SauceStir together 75 mL (1/3 cup) liquid honey, 45 mL (3 Tbsp.) Dijon mustard and 45 mL (3 Tbsp.) grainy mustard.
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1/4 cup (60 mL) Dijon mustard 1 Tbsp. (15 mL) freshly squeezed lemon juice 1 eggs 1/4 tsp. (1 mL) freshly ground pepper 6 boneless, skinless chicken breast, 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
5 Votes
6
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    Dijon mustard
  • 1 Tbsp.
    (15 mL)
    freshly squeezed lemon juice
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    2 lb PRODUCT OF SOUTH AFRICA OR ARGENTINA GREEN BEANS 340 g PRODUCT OF U.S.A BELLE GROOVE PORTABELLA MUSHROOMS 170 g PRODUCT OF ONTARIO LIMES 1 lb PRODUCT OF MEXICO


  • 1
    eggs
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    30 un


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    30 UN


  • 1/4 tsp.
    (1 mL)
    freshly ground pepper
  • 6
    boneless, skinless chicken breast, each cut in half
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    100 - 175 g, SELECTED VARIETIES


  • 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

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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