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Directions
Step 01
Line a 15x10x1-inch baking pan with foil, set aside.
Step 02
In a large bowl, stir together mustard, water, thyme, Hanson’s Garlic Paste, pepper & paprika, set aside.
Step 03
In another bowl or a plastic bag, place bread crumbs, set aside.
Step 04
Dip the chicken pieces into the mustard mixture, allowing excess to drip off.
Step 05
Roll or shake chicken in the bread crumbs.
Step 06
Arrange the coated chicken pieces in the prepared pan so the pieces do not touch.
Step 07
Cover tightly with plastic wrap. Refrigerate for 2 to 24 hours.
Step 08
To bake, preheat the oven to 190 C.
Step 09
Drizzle the chicken with the melted margarine. Bake, uncovered, for 40 to 50 minutes or until coating is golden. Do not turn during baking. Serve hot.
Ingredients
- 1 ½ kg Chicken (pieces – breast halves, thighs & drumsticks)
- ¼ Cup Mustard (dijon)
- 2 tbsp Water
- 2 tsp Thyme (fresh, or 3/4 tsp dried)
- 1 tsp Hanson’s Garlic Paste
- ¼ tsp Black Pepper
- ¼ tsp Paprika
- ¾ cup Bread Crumbs (fine & dry)
- 2 tbsp Margarine (melted)
