Lemon and Herb Crumbed Chicken Breast recipe with Sweet Mustard Sauce
Keep your repertoire of Chicken dinner recipes fresh with this evergreen Crumbed Chicken Breast enhanced with a divine Sweet Mustard Sauce.
Feeds 8 people
- 250 ml Plain Yogurt
- 125 ml Mayonnaise
- 30 ml Lemon Juice
- Grated rind (Zest) of lx Lemon
- 30 ml Castor Sugar
- 8 Pivota biscuit (or approx 1 Biscuit each breast)
- 8 Cream Cracker (or approx 1 Biscuit each breast)
- 10 ml of dried Italian Mixed Herbs
- 10 ml of dried Thyme
Ingredients for Mustard Sauce
- 500 ml Milk
- 2 Egg Yolks
- 20 ml Mustard Powder
- 30 ml Brown Sugar
- 2 Small knobs Butter
- A pinch of salt
Method for Crumb coating
Whip together the plain Yogurt, Mayonnaise, Lemon Juice and Zest, than allow to settle for 10 minutes.
Prepare the Crumb separately. Crush mixed biscuits in pestle and mortar. Add Sea Salt and Black Pepper to partly crushed biscuits. Add dried Mixed Herbs to partly crushed biscuits. Continue crushing until you get a very fine crumb.
Method for Chicken
Salt both sides of the Chicken Breasts with Lemon Pepper Braai Salt.
Start coating the Chicken Breasts on a board with the rib side (underneath) up.
Coat the rib side generously with the sauce coating using a paint brush (use about one third of your mix).
Sprinkle the Crumb on top of Sauce (about one third of the crumb mix).
Place the Chicken Breasts carefully in a lightly oiled baking dish crumbed side underneath.
Repeat coating and crumb procedure on the breast (top) side of each breast using remainder of the mix.
Allow prepared chicken to cool in fridge for at least an hour or even longer — this dish can be prepared early in the afternoon and then be allowed to set in the fridge.
Bake the chicken in a 180 degree oven for 1 hour.
Method for Mustard Sauce
Place all ingredients (except the Butter) into the top of a double boiler. Whisk them together very well. Then stir over simmering water until thick and smooth. Lastly stir in the Butter as well, and it is ready to be served with the Chicken.
Photo credit: Antal Ujvari