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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.

Source: Everyday Food, November 2005
Total Time Prep Servings

Ingredients

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  • SpikeO
    12 OCT, 2011
    WHAT is the point of the chicken breast??? Why do you need it?
    Reply
  • CookNovice
    21 NOV, 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!
    Reply
  • tlooney
    23 FEB, 2009
    could pretzels be substituted for the rye bread?
    Reply
  • MS10962828
    22 JAN, 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.
    Reply
  • Byzcook
    13 NOV, 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
    Reply
  • csteiler
    13 NOV, 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.
    Reply
  • LovetheUK
    14 AUG, 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 (< 1t); skipped the oil on the pan and used PAM to cut more calories; baked for about 35 mins or until temp reached 165. Steamed broccoli worked very well with it.
    Reply
  • soso2001
    14 APR, 2008
    VERY TASTY .
    Reply
  • annegebel
    31 MAR, 2008
    Easy to make!
    Reply
  • bellespirit
    5 MAR, 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.
    Reply

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