Rosemary Dijon ChickenSubmitted by: BLACKDOVE5
1/2 Lb chicken breast (approx 2 breast or 5-6 tenders)
1 large egg
2 Tbsp dijon mustard
1/2 c panko bread crumbs
1/2 tsp salt
1/4 tsp pepper
1 tsp dried or 1 Tbsp fresh rosemary
1 Tbsp oil, for saute
In a second bowl, combine breadcrumbs, salt & pepper & rosemary.
Heat oil in large skillet on med heat
Dip Chicken breast first in egg mixture to coat, then coat in bread crumbs, transfer to pan.
Cook about 10 minutes covered until crust forms on bottom, flip chicken and cook another 10 minutes uncovered.