Chicken à la diable

The last few days have been a blur of unexciting food. Hamburger-helper style pasta, broccoli-cheese omelet wraps, breakfast of Bob's Red Mill hot cereal. Snack of canned pineapple and graham crackers with peanut butter.

I was surfing the 'net this morning thinking I would make something with that nice organic chicken breast my husband bought last week. So I did some random searches and ended up on about.com's French cooking area. Chicken Veronique sounded interesting, but I don't have grapes... I technically don't have the ingredients for this either, but I'm going to wing it.

Big surprise, eh?
(As a side note: Last night my husband went to the store and spent $20. The tortoise needed greens. I may stop later today because I'm dying for Crôque Monsieur... though I don't think Giant carries Grûyere...)

From about.com:
Chicken à la diable
"Spicy deviled chicken is breaded and then fried in butter for an amazing taste explosion. The secret to its mildly fiery flavor: mustard and cayenne."
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:

* 3 tablespoons Dijon mustard
* ¼ teaspoon cayenne pepper
* 2 eggs, beaten
* 6 boneless chicken breast halves, cut in half lengthwise
* ¾ cup dry breadcrumbs
* 3 tablespoons butter

Preparation:

Preheat the oven to 375 degrees.

Melt the butter in a roasting pan. In a small bowl, mix together the mustard and cayenne pepper. Brush the mustard onto the chicken, and then dip the chicken in eggs and dredge in the breadcrumbs. Arrange the chicken breasts in the roasting pan and bake for 30-40 minutes, turning once. Serve immediately.

Makes 6 servings.

Okay, where's the frying?
Hmmm....
Let's see what I can do with this...

Angel's ethnically-confused chicken
So... I cut the chicken breasts in three slices each because they seemed thick.
I made a sauce of 1 tablespoon soy mayonnaise, 2 tablespoons spicy brown mustard and 1 tablespoon saffron-ginger-mango Indian dipping sauce.
I slathered the chicken with this strange concoction.
I mixed my homemade breadcrumbs (which some are breadcrumbs and others are more like tiny croutons) with parsley about 3:1. (Three being breadcrumbs.)
I rolled the chicken in the crumbs and arranged in my biggest pyrex dish.
And now I'm baking at 400 degrees for 2o minutes and then flipping and baking some more.

I plan to serve with greenbeans. I think I have a new favorite way to serve greenbeens. I cooked them in the microwave, poured a drizzle of olive oil on them and fried them on high until kind of crisp.

Note: I would cut the mustard for the sauce on this chicken in half next time. The family devoured a pound of chicken in about ten minutes so I suppose it was yummy...