1 Cup Breadcrumbs (I used panko)
1 Tbs Dijon Mustard (I was low on Gray Poupon (pardon me!), so I mixed it with German Mustard)
1 tsp fresh Parsley, chopped
1 tsp fresh Sage, chopped
1 tsp fresh Thyme, chopped
1 Tbs Old Bay Seasoning (I would probably use a little less next time)
1 Tbs Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper (I would definitely use a less next time)
1/2 Cup Buttermilk
2 Chicken Breasts
1. Preheat oven to 400. Place a roasting or cookie rack on a baking sheet and coat with cooking spray.
2. Combine breadcrumbs/panko, mustard, parsley, sage, thyme, Old Bay, salt, pepper and cayenne in a shallow bowl. Pour buttermilk into another shallow bowl.
3. Dip chicken in buttermilk, turning to coat. Drain excess and dredge chicken in breadcrumbs, pressing gently to help them adhere and place chicken on rack.
4. Spray with cooking spray and bake until crispy - about 30 - 35 minutes.
Cabbage and Apple Slaw
2 tsp Honey (make sure you don't use too much!)
2 tsp Whole Grain Mustard (as in mustard seed, now what you put on a sandwhich)
2 Tbs EVOO
1 TBS Apple Cider Vinegar
1 Tbs Balsalmic Vinegar
2 Apples (I used Braeburn b/c I just got them apple picking, the recipe calls for Gala or Red Delicious), cored and thinly sliced.
2 tsp Lemon Juice
6 Cups Napa Cabbage, shredded
1. Whisk honey with mustard, oil and vinegars in a bowl.
2. Toss apples with lemon juice in another, large bowl.
3. Add cabbage to apples and pour dressing. Toss to coat.
4. Season as necessary and chill for at least 20 minutes before serving.
- The recipe was a little spicy for me, but I don't like spice that much.
- I prefer the flour/egg method of breading chicken and would probably replace that with the buttermilke method next time around. I just think it makes it stick better.
- Jess made this and said that she has enough slaw to last until the apocolypse reminding me that I should note that this makes A TON of slaw.