5. Coat the chicken The golden rule is: Flour → Egg → Bread crumbs. Dip each piece of chicken in flour, then egg, then roll it thoroughly in the bread crumbs.

In a large glass dish, combine 1/4 cup of the olive oil with 1/4 cup of the vermouth, the sliced onion, thyme sprigs and chiles. Add the chickens and turn to coat. Cover and refrigerate for 5 hours.

Searching for ideas for your next dinner party? Take a cue from the ultimate entertainer, Ina Garten, and her crispy mustard-roasted chicken and mushroom and leek bread pudding.

Bake chicken for 40 minutes. Raise heat to 400 degrees and bake for another 10 minutes, until crumbs are browned and chicken is cooked through. Serve hot, warm or at room temperature.

But I like using fresh bread crumbs in dishes such as this Mustard Chicken. They only take a minute to make: Tear up pieces of a 3-day-old loaf of French bread and pulse them a few times in your ...

Place the chicken on a large, rimmed baking sheet, along with the garlic cloves. Roast for about 20 minutes, until the chicken is cooked though and browned, and the garlic has softened.

My column this week mines the past for crispy mustard chicken with bread crumbs, a fresh take on a retro classic that I confess I never tasted until I was an adult. When I was growing up, my ...

Since the chicken has to be marinated the night before and the crumbs can be prepared the night before also, it is a snap to dip the chicken pieces in the crumbs, place them on a baking sheet, and in ...

To make the chicken even healthier, you can use whole wheat bread crumbs instead of regular ones. If you don't want to bake the chicken, you can also fry it in a pan with some oil.