In the fresh meat case
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Prep Time: 5 min
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Cook Time: 10 min
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Serves 4
- 260
Calories
- 9G
Protein
- 580MG
Sodium
- 1.5G
Sat.fat
- 13G
Sugar
In the fresh meat case
Ingredients
1/4 cup spicy mustard
1/4 cup orange marmalade
1 tbsp. hot sauce
1 cup Panko breadcrumbs
1/2 tsp. salt
1/4 tsp. black pepper
3 tbsp. vegetable oil
lemon, for garnish
sweet and sour pickled cabbage or vegetables
Combine
In a shallow dish, combine the spicy mustard, orange marmalade and hot sauce. Set aside. In another shallow dish, combine the Panko breadcrumbs, salt and black pepper
Combine
In a shallow dish, combine the spicy mustard, orange marmalade and hot sauce. Set aside. In another shallow dish, combine the Panko breadcrumbs, salt and black pepper
Dip
Dip the chicken breasts in the mustard-orange mixture and coat well. Then press the chicken breasts into the breadcrumbs to adhere well.
Dip
Dip the chicken breasts in the mustard-orange mixture and coat well. Then press the chicken breasts into the breadcrumbs to adhere well.
Brown
In a large skillet, heat vegetable oil over medium-high heat. Brown the chicken for about 5 minutes on each side until crispy and golden brown.
Brown
In a large skillet, heat vegetable oil over medium-high heat. Brown the chicken for about 5 minutes on each side until crispy and golden brown.
Serve
Transfer the chicken to a serving platter and garnish with lemon wedges. Serve with the spicy mustard sauce and refreshing sweet and sour pickled cabbage or vegetables.
Serve
Transfer the chicken to a serving platter and garnish with lemon wedges. Serve with the spicy mustard sauce and refreshing sweet and sour pickled cabbage or vegetables.
Spicy Mustard Deviled Chicken
30 
You mean to use the left over mustard-marmalade sauce on the chicken before serving? The same sauce that RAW CHICKEN was dipped in? Don't think so. Please rewrite the recipe to save out some of the sauce to use later!
Louise Wood