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Dinner Tonight! | QUICK FIX

Chicken Cuts the Mustard

February 07, 2001|MAYI BRADY | TIMES STAFF WRITER

We all know that sometimes little things make a big difference. Take bread crumbs. Sure, you can buy one of those cardboard "cans" at the market and be satisfied with the results. But I like using fresh bread crumbs in dishes such as this Mustard Chicken.

They only take a minute to make: Tear up pieces of a 3-day-old loaf of French bread and pulse them a few times in your food processor.

You'll have fresh bread crumbs in a jiffy, and what a difference they'll make in your cooking.

The trick is not to process the bread too much. Store leftovers in an airtight plastic bag in your freezer up to two months.

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MENU

Mustard Chicken

Adrienne's Brussels Sprouts

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SHOPPING LIST

1 pound Brussels sprouts

4 boneless chicken breasts

French bread

Limes

Fresh rosemary

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STAPLES

Butter

Dijon mustard

Olive oil

Vegetable oil

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COUNTDOWN

25 minutes before: Season chicken breasts, mince rosemary and combine with mustard, coat and bread chicken.

20 minutes before: Juice limes, trim and quarter Brussels sprouts and begin cooking.

15 minutes before: Cook chicken.

Mustard Chicken

Active Work Time: 10 minutes - Total Preparation Time: 25 minutes

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4 boneless chicken breasts

Salt, pepper

1/4 cup Dijon mustard

2 teaspoons minced fresh rosemary

1 cup fresh bread crumbs

3 tablespoons oil

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* Season the chicken breasts with salt and pepper.

* Combine the mustard and rosemary in a small bowl. Using a pastry brush, coat the chicken breasts evenly with the mustard mixture. Place the bread crumbs in a shallow bowl and, one at a time, roll the chicken breasts in the crumbs, patting them in place.

* Heat the oil in a large skillet over medium-high heat. Cook the chicken until it is browned and cooked through, about 6 minutes a side.

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4 servings. Each serving: 452 calories; 634 mg sodium; 110 mg cholesterol; 27 grams fat; 10 grams carbohydrates; 37 grams protein; 0.28 gram fiber.

Adrienne's Brussels Sprouts

Active Work Time: 5 minutes - Total Preparation Time: 15 minutes

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1 pound Brussels sprouts

1 tablespoon butter

1 tablespoon olive oil

Juice of 2 limes

Salt, pepper

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* Trim the root ends of the sprouts, then cut them into quarters.

* Heat the butter and oil in a large skillet over medium heat. Add the Brussels sprouts and cook, partially covered, until tender, about 10 minutes. Raise the heat to high, add the lime juice and salt and pepper to taste. Cook, stirring, until almost all of the lime juice has evaporated, about 2 to 3 minutes.

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4 servings. Each serving: 108 calories; 132 mg sodium; 8 mg cholesterol; 7 grams fat; 12 grams carbohydrates; 4 grams protein; 1.77 grams fiber.

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