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Chicken breast with a mustard crust

by Sabine Schoenknecht on October 19, 2025

We recently made a delivery to Osprey's Roost Butchery and Provisions and we could not pass by those delicious chicken breasts. Oh boy - I had already a recipe in my head which I wanted to try out for a long time. Best decision ever! Michael highly recommend this recipe - he could not stop eating. So here it is:

Recipe for 4 Person:

  • 5-6 Fresh Tomatoes - diced (or a big can. I used cherry tomatoes because I am drowning in them)
  • 1 larger Onion - diced
  • 1 clove Garlic - diced
  • 50g Green Olives in slices (I left them out because I am not a bit fan)
  • Salt, Pepper, Paprika

Mix those ingredients together and season it with the salt, pepper and paprika. Spread them out in a casserole big enough for 4 chicken breast.

  • 2 Tbsp. Mayonnaise or Cream cheese (I choose the cheese)
  • 65g Almonds - sliced, or cut them a bit more smaller if  like
  • 50g Roasted Onion Mustard or Roasted Garlic Mustard if you like it more spicy
  • 4 Chicken Breast

Mix the Mayonnaise or Cream cheese with the mustard and the almonds and apply that mix on the chicken breast. Place the chicken on the onion / tomato bed.

Heat the oven to 200° C and roast the chicken for 30 - 45 minutes. Please check the internal temperature to be over 85°C. If the chicken starts to get too brown, cover them up with a piece of aluminum foil. 

We enjoyed rice with it, but garlic baguette or potatoes are great too. 

The chicken is still very juicy and perfect on sandwiches when you have leftovers.

Enjoy

The Mustard Lady

 

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