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Recipes
by Stef on January 18, 2007

2 chicken breasts, deboned, de-skinned if desired, then cut into long strips
1/2 cup Dijon mustard
breading of your choice: panko crumbs, regular bread crumbs, flour, cornstarch or, for allergy-sufferers, wheat-free mix
oil for pan-frying
Pat chicken breasts dry. Coat pieces lightly with Dijon mustard, then dip into breading or flour, shaking off excess. Pan-fry over moderate heat for 3-4 minutes on each side or just until cooked through and coating/breading is golden. Drain on paper towels and serve immediately.
Permalink: Mustard-Coated Chicken Strips
Tags:
chickenstrips
chickenbreasts
dijonmustard
easyrecipes
chicken
chicken+strips
coated+chicken
mustard+
Trackback: http://publish.creative-weblogging.com/publish/mt-tb.pl/50047
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