Crispy Mustard Chicken with Carrots
You might expect rye bread and mustard on a sandwich, but here they make a very tasty crust for oven-baked chicken. If you prefer, substitute breasts for the legs.
Everyday Food, November 2005
20 Ratings
- 5 star values: 3
- 4 star values: 3
- 3 star values: 11
- 2 star values: 3
- 1 star values: 0
Martha Stewart Member
Rating: Unrated
10/12/2011 WHAT is the point of the chicken breast??? Why do you need it?
Martha Stewart Member
Rating: Unrated
11/21/2010 This is a pretty easy recipe and pretty tasty! I used Panko breadcrumbs as others suggested, and it worked out great. I've only used drumsticks whenever I've done this recipe, and it's been a family favorite!
Martha Stewart Member
Rating: Unrated
02/23/2009 could pretzels be substituted for the rye bread?
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Martha Stewart Member
Rating: Unrated
01/22/2009 This was soooo good, my whole family loved it. I used just chicken breasts, boneless,skinless - and whole wheat panko bread crumbs - I've also used wheat germ as the "bread crumbs", yummy too! I served it with broccoli sauteed in garlic and oil and a salad - delicious, easy dinner.
Martha Stewart Member
Rating: Unrated
11/13/2008 Just tried it (literally JUST--I have cleared the table but still have to do the washing up). I used it with boneless, skinless chick thighs. Didn't have any rye bread so I used crumbs from whole grain bread. I think rye would have been better. Made approximately half the recipe; two thighs each made a good meal for two. At the last minute, I put the green onions and carrots back in the ice box and re-heated some roasted butternut squash (seasoned with S
Martha Stewart Member
Rating: Unrated
11/13/2008 Great recipe when you're short on time. I added a little honey to the mustard mixture just as a personal preference and used panko bread crumbs to further save time. The kids went back for seconds and there were no leftovers.
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Martha Stewart Member
Rating: Unrated
08/14/2008 Had great success as well. Sounds ridiculous but was a huge hit for something so simple. Used the following adjustments: 1T of fresh lime juice: 1T of store bought minced garlic; 3 boneless breasts; air dried the bread all day while I was at work; tossed a tiny dusting of Tony Chachere's cajun seasoning into the crumbs (
Martha Stewart Member
Rating: Unrated
04/14/2008 VERY TASTY .
Martha Stewart Member
Rating: Unrated
03/31/2008 Easy to make!
Martha Stewart Member
Rating: Unrated
03/05/2008 WOW! I used breast of chicken and followed recipe exactly. Thee proportions were perfect. Be sure to process the rye bread slices long enough. My family and my best freind loved this recipe. So easy and quick. Baked carrots and shallots were a perfect complement.
Martha Stewart Member
Rating: Unrated
02/08/2008 I breaded both the legs and breasts, then browned them as the recipe directs. I thought the overall taste when finished was good, but not great. The carrots and scallions were the best part, in my opinion! Pretty, and yummy! I will definitely make these again as a side, but probably not the chicken!
Martha Stewart Member
Rating: Unrated
02/05/2008 P.S. I only use the breast portion, and make extra for a great lunch sandwich the next day or later! My husband loved it!
Martha Stewart Member
Rating: Unrated
02/05/2008 This is a nice change, and is much more subtle in taste than you might think looking at the ingredients. TIP: Keep a pack of party rye in your freezer, and substitute it for regular bread crumbs to get a different flavor.
Martha Stewart Member
Rating: Unrated
01/10/2008 This is a favorite chicken recipe. I use the chicken breasts only. I have made it many times and my husband