Wednesday, October 12, 2011

Kurt's Mustard Chick'n

When I was in college I had a friend named Kurt. We remained friends well after college and at some point he gave me a recipe that I always called Kurt's Mustard Chicken. It was a very simple recipe and was a favorite of mine. In fact, to this day my extended family still makes Kurt's Mustard Chicken.

As ridiculously simple as this recipe was it was probably my favorite chicken recipe ever. The results were always great.

I set out to veganize this recipe using Gardein Chick'n Scallopini and it worked perfectly!

I have not seen or talked to Kurt recently but after making this I am feeling like I need to get in touch with him and say "thanks".

Kurt's Mustard Chick'n

2 Gardein Chick'n Scallopini patties
1/4 cup bread crumbs
1 tbsp dried parsley
1/2 stick Earth Balance Vegan Buttery Spread
1/4 cup Dijon Mustard
Salt and pepper to taste

Thaw the Chick'n Scallopini.

Preheat the oven to 350 degrees.

Place the bread crumbs in a shallow dish. Add dried parsley, salt and pepper. Mix until ingredients are incorporated. Set aside.

In a sauce pan melt the Earth Balance.  Add the Dijon mustard and whisk until incorporated.

Dip the Scallopini into the "butter" mixture.  Dredge on both sides in the bread crumb until well coated.

Place in a lightly greased baking dish.  Bake at 350 for 30 minutes.

Serve immediately with the side dishes of your choice (I served mine with garlic and onion smashed potatoes).


  1. Haha, this is too funny! My Aunt Linda makes a lemon dijon chicken dish that we've called "Aunt Linda's Chicken" for as long as I can remember, and those flavors always make me think of her dish. Yours looks great! Now I feel the need to veganize my Aunt's and do it justice.

  2. This is delicious! Thanks for sharing!