Rye Crusted Chicken Breast With Miso Honey Mustard


Rye-Crusted Chicken

2 boneless skinless chicken breasts, pounded thinly
Kosher salt and freshly ground black pepper
½ cup all-purpose flour
2 eggs, beaten
1 ½ cups rye bread crumbs (made from 8 slices toasted rye bread)
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
Fresh chopped chives, for garnish

Miso Honey Mustard

2 tablespoons white miso
¼ cup Dijon mustard
¼ cup honey
¾ cup olive oil
Kosher salt and freshly ground black pepper


To make the honey mustard: In a medium bowl, whisk together miso, mustard and honey. Slowly drizzle
in olive oil until smooth and creamy. Season to taste with salt and black pepper.

To make the chicken: Heat a large cast iron skillet over medium heat. Season chicken on both sides with
salt and black pepper. Dredge each chicken breast in flour and tap off excess. Coat in egg wash and
thoroughly coat with bread crumbs. Add oil and butter to the skillet and heat until butter has melted.
Add one chicken breast to the skillet and cook on one side until browned and crisp, about 5 to 6
minutes. Flip over and cook for another 5 to 6 minutes. Remove chicken from the skillet and transfer to
a serving plate. Repeat with remaining chicken breast. Garnish with chopped chives and serve with miso
honey mustard.

Heather Sinyard