Multi-grain Crusted Chicken with Roasted Veggies

This is a super easy one to throw together. My husband loved it! I am sure this would be great for kids as well if you use chicken tenders instead of breasts, such a better version than the fried chicken fingers out there! This would be great with a sauce or on its own. You could always play with the mixture and add spices as well. I love that I mixed the mayo with mustard to cut the fat in half. Michael does not like the taste of mustard, but he said he couldn’t taste it at all, which is perfect! It adds all the moisture you need while cutting the fat.

As usual I doubled the recipe so I could freeze these in individual portions, but I wrote it out for more functional use 🙂 But feel free to do what I did, they froze perfectly!

I always make my own breadcrumbs but to keep this extra simple just buy a good store brand. But I find making them is just as simple 🙂 What I do is toast about 4 slices of multi-grain bread (we keep it in the house, so it is really convenient). I then let the slices cool a bit before cutting the edges off and tossing the pieces into the food processor. A couple of pulses and I have bread crumbs.

Multi-grain Crusted Chicken

  • Olive oil for brushing
  • 4 boneless, skinless chicken-breast halves
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 1/2 cups multi-grain bread crumbs
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Pat the chicken breasts dry and season with the salt and pepper.
  2. Blend together the mustard and mayonnaise and coat the chicken with the mixture.
  3. Pour the breadcrumbs onto a dinner plate, or equivalent and roll the chicken around on it to cover them.
  4. Place the chicken on the baking sheet and cook until cooked through 14-25 minutes (depending on how thick your chicken is)

I love roasted veggies! Of course, my beloved brussel sprouts found their way into this one 🙂 I could eat a dish like this all year-round but it just feels right in the fall/winter. Super simple, yet all the goodness and nutrition of the veggies. Pearl onions are one of my favorites too. I used fresh ones for this recipe, but to keep it simple and easy just buy a frozen box of them and toss it in.

As usual, I encourage you to play around with the recipe and substitute your favorites!

Roasted Veggies

1 pound baby carrots
1 pound Brussels sprouts, trimmed and quartered
1 1/2 cups pearl onions
3 garlic cloves, minced
2 tablespoons olive oil
salt and pepper

  1. Preheat oven to 400°F. Combine all the veggies with the olive oil in a large baking pan. (9×13 is the best for this)
  2. Place in the oven and stir half way through.  Roast are tender, about 30 to 40 minutes total.
  3. Season with salt and pepper and Enjoy!
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1 Comment (+add yours?)

  1. VeggieGirl
    Dec 13, 2009 @ 21:20:24

    Easy and comforting!

    Reply

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