Red Deviled Chicken

Red Deviled Chicken

This is a dish that my children love.  The name "Deviled" comes from the seasoning, paprika combined with vinegar and prepared yellow mustard. It has a nice textural blend.  The crust is slightly crunchy with a spicy, tangy, creamy mustard sauce seasoning a nice chicken breast fillet. It can be a very elegant main course. For an nice little appetizer,  cut the chicken into chunks during preparation and then follow the recipe. Then serve with some toothpicks on the side.
To make more than the 4 servings that this recipes does, simply multiply the ingredients.
Here is the recipe.

2 slices of White Bread
2 Chicken Breasts, filleted in half
3 Tablespoons of margarine, softened but not melted
1/4 cup of prepared Yellow Mustard
1 Tablespoon of distilled White Vinegar
1 Tablespoon of Paprika, (this is not a typo)
Salt and Pepper

Tear bread into pieces and place in a blender. Blend on ice crusher mode to make bread crumbs. Set aside.
Line an 8" X 8" casserole dish with foil, this helps with the clean up.  Dry chicken and arrange on top of the foil.  Season with salt and pepper. Set aside.
Mix together margarine, yellow mustard, vinegar and Paprika.  Spread the mixture over the top of the chicken. Try to cover all of the exposed chicken. Top with bread crumbs and bake at 375 degrees for 50 minutes.  The top will get a nice golden brown. Let this stand for at least 5 minutes before serving.

Enjoy!

Deloris