Mustard Chicken

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Recipe courtesy of Sandy Soolman, Jonah’s mom, who has been making this family favorite for decades.

2 servings, but recipe can easily be doubled, tripled, etc.


  • 2 slices of soft whole wheat bread (or other soft bread you prefer) to yield approximately 1 cup of soft breadcrumbs
  • 1 clove garlic
  • 4 sprigs of fresh parsley
  • 2 Tbsp Dijon mustard
  • 2 chicken breast halves (approximately 1 lb total)


  1. Preheat oven to 350 degrees.
  2. Place torn pieces of bread in the bowl of a food processor and pulse to make soft crumbs. Transfer crumbs to a large bowl.
  3. Place garlic in the food processor bowl and pulse to finely mince. Add garlic to the breadcrumbs and mix with a large spoon.
  4. Place the parsley in the food processor and pulse to finely mince. Measure 2 Tbsp of the minced parsley and add to the breadcrumb mixture. Mix well with a large spoon until the garlic and parsley are evenly distributed.
  5. Spread mustard on both sides of each chicken breast half.
  6. Coat both sides of each chicken breast half with the breadcrumb mixture.
  7. Place chicken in a shallow pan lined with aluminum foil.
  8. Bake at 350 for 40 minutes. Check to make sure the chicken is thoroughly cooked. If it isn’t, increase cooking time accordingly.

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