Chicken Breasts With Lemon And Mustard - cooking recipe

Ingredients

4 tsp. Dijon mustard
1 Tbsp. plus 1 tsp. lemon juice
1 large egg
1/2 tsp. Worcestershire sauce
2 tsp. olive oil
1/4 tsp. salt and pepper
8 Tbsp. cornmeal
4 (6 oz.) boneless chicken breasts

Preparation

Preheat oven to 450\u00b0.
In a small bowl, mix 2 teaspoons mustard and lemon juice.
In another bowl, lightly beat egg.
Stir in Worcestershire sauce, oil, salt, pepper and remaining mustard. Dip chicken breast into egg mixture.
Press each piece into cornmeal on both sides.
Put on platter and refrigerate, uncovered, 10 to 60 minutes.