pepper-crusted honey dijon chicken

We eat a lot of chicken.  I mean, a LOT.  Chicken breasts are inexpensive and freeze well, not to mention healthy, so I try to incorporate them into our diet several times a week.  This means that I'm always looking for ways to fix them.

This chicken recipe is excellent!  I love the honey-dijon flavor underneath the crispy coating.  Be sure to give it a try.

This chicken goes well with just about any side dish.  Consider marinating the chicken in the buttermilk/honey-Dijon mixture overnight for added flavor and tenderness.  Yum.

Pepper-Crusted Honey Dijon Chicken

• 3 chicken breasts
• 1/4 cup Dijon mustard
• 1 T. honey
• 2 T. buttermilk
• 1/2 cup bread crumbs
• 2 T. water
• 1 t. minced thyme
• 1 t. rubbed sage
• 1 to 2 t. coarsely ground pepper
• 1/4 t. salt

In a bowl, combine the mustard, honey, and buttermilk.  In another bowl, combine the bread crumbs and water; crumble with fingers until crumbs have softened.  Add remaining spices to bread crumbs, mixing well.  Dip each chicken breast in mustard mixture and then into crumbs; coat well.  Place in a greased baking dish.  Bake at 375 degrees for 35-40 minutes or until cooked through.