Monday, February 17, 2014

Spicy Mustard Maple Chicken

Let's talk chicken...what is your favorite cut of chicken.  I like the white meat breasts the best, second would be the thighs, then the drumstick and I don't get the "wing thing" there is no meat on those things.

My husband's favorite is when I cut the breasts up into bite size chunks, cajun seasonings and sauté those nuggets up.  He is a creature of habit and could eat the same thing every night until he gets tired of it.  I like to mix things up.  So here I did the cajun seasonings but then took it a step further with dijon mustard, bread crumbs and maple syrup.

Spicy Mustard Maple Chicken

4 boneless skinless chicken breasts, cut into bite size cubes
1 1/2 tablespoons cajun seasoning
3 or more tablespoons dijon mustard - enough to coat chicken
1/2 cup plain bread crumbs (I used Progresso)
1/4 to 1/2 cup pure maple syrup
olive oil

After cutting cup chicken breasts place in a bowl and sprinkle with cajun seasoning.  Making sure all pieces have seasoning.  Allow chicken to sit for 4 minutes to make sure the seasoning adheres to the chicken.  Add dijon mustard use enough to make sure chicken cubes are covered on all sides.  Sprinkle with plain bread crumbs; again making sure all sides are covered.

Heat a skillet on a medium high heat and olive oil (about a 1/2 tablespoon), add chicken a small amount at a time, not over crowding.  Cook chicken in batches adding additional olive oil if needed.  Cook chicken about 4 minutes turn over and cook until just about done and has a nice crust.  After all the chicken is cooked place all the chicken back into the skillet; drizzle with the maple syrup; and stir.


  1. Now, adding maple syrup, that's a great idea - and I have some in my cupboard too! Cheers from Carole's Chatter


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