The combination of rye bread crumbs and mustard makes a very tasty crust for oven-baked chicken. If you prefer, substitute breasts for the legs.
Prep Time: 25 minutes
Total Time: 60 minutes
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From: calgary dentist | 10/13/11 at 2:03 pm
I don't know if this is the same recipe but I made it several years ago and it was delicious - so good that I'm going to try it again tonight. I think I used a grainy dijon mustard and it added a nice texture.
From: Vancouver Dentist | 3/3/12 at 8:23 pm
I've made this before! I replaced the mustard with a honey maple mustard and it was awesome!
From: Shelly Russell | 9/5/12 at 10:30 am
I also used a different kind of mustard. Sweet honey mustard gave the chicken a delicious flavor. I am a dental assistant and I made it for a party that my dentist was holding. Everyone loved it and it was a bit of a change from a savory flavor to a sweet flavor.
From: Henry | 2/15/13 at 10:20 am
Thanks for wonderful recipe, and I tried it with Beaujolais Mustard and to add on some flavors, it was yummy!!