CRACKER CRUSTED CHICKEN WITH ORANGE MUSTARD SAUCE

Cracker Crusted Chicken with Orange Mustard Sauce image

Provided by barbara lentz

Categories Chicken

Time 45m

Number Of Ingredients 15

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FOR THE CHICKEN
4 boneless skinless chicken thighs
1 c ritz cracker crushed in food processor
1 tsp garlic powder
1 tsp salt
1/4 tsp white pepper
2 l eggs beaten
4 Tbsp butter cut into slices
greens of choice
fresh parsley for garnish
FOR THE ORANGE CHERRY HONEY MUSTARD PAN SAUCE
1/2 c fresh squeezed orange juice
1 Tbsp cherry honey mustard or dijon
1 Tbsp brown sugar
1/2 tsp rosemary finely chopped

Steps:

1. Mix the cracker crumbs with the garlic powder, salt, and white pepper. Set aside. Beat the eggs in a separate shallow dish. Preheat oven 400 degrees. Spray a baking pan.
2. Dredge the chicken in the egg mixture then dredge in the cracker mixture. Place in baking pan. Add a pat of butter to the top of each piece of chicken. Bake for 30 minutes turning once to get them nice and golden brown. Remove the chicken from and set aside to and keep warm. Place the baking pan on the stove top over med high heat.
3. Mix all the ingredients together for the pan sauce and add to the baking pan drippings and bring to a boil whisking until well incorporated. Let it reduce to a thick glaze. Remove from heat.
4. Plate the greens on a plate and top with the chicken. Drizzle the sauce over top and garnish with parsley.