2 Tbsp Dijon Mustard
1/2 Cup Corn Flake Crumbs
2 Tbsp Grated Parmesan Cheese
1/2 Tsp. Italian Seasoning
Salt and pepper to taste
2 Tbsp. Olive Oil
2 Cloves of Minced Garlic
2 Skinless, Boneless Chicken Breasts
Coat both sides of chicken breasts with Dijon mustard.
On a sheet of wax paper, combine:
Corn Flake Crumbs
Parmesan Cheese
Italian Seasoning
Salt and Pepper
Press each chicken breast into mixture - both sides to coat. Shake off excess.
In a non-stick pan, add oil.
Heat to medium high.
Add garlic then immediately add chicken. (Ensures garlic does not burn)
Brown both sides of chicken (1 minute per side).
Reduce heat to medium and cook till done (4-5 minutes per side).
1/2 Cup Corn Flake Crumbs
2 Tbsp Grated Parmesan Cheese
1/2 Tsp. Italian Seasoning
Salt and pepper to taste
2 Tbsp. Olive Oil
2 Cloves of Minced Garlic
2 Skinless, Boneless Chicken Breasts
Coat both sides of chicken breasts with Dijon mustard.
On a sheet of wax paper, combine:
Corn Flake Crumbs
Parmesan Cheese
Italian Seasoning
Salt and Pepper
Press each chicken breast into mixture - both sides to coat. Shake off excess.
In a non-stick pan, add oil.
Heat to medium high.
Add garlic then immediately add chicken. (Ensures garlic does not burn)
Brown both sides of chicken (1 minute per side).
Reduce heat to medium and cook till done (4-5 minutes per side).