1/4 cup of cake flour
1 tablespoon of butter
1 tablespoon of chopped fresh parsley
1 tablespoon of mustard
1 tablespoon of butter
1 tablespoon of sweet paprika
1 tablespoon of hot paprika
2 boneless, skinless chicken breasts, cut in half (700g)
1/4 cup of cake flour
1 tablespoon of butter
1 tablespoon of chopped fresh parsley
1 tablespoon of mustard
1 tablespoon of butter
1 tablespoon of sweet paprika
1 tablespoon of hot paprika
2 boneless, skinless chicken breasts, cut in half (700g)
Place the butter in a microwave-safe bowl and heat in the microwave on high for 30 seconds or until melted
In a separate bowl, mix together the cake flour, parsley, and paprika
Add the butter and stir until combined
Wash and pat dry the chicken breasts
Season with salt
Brush the chicken with mustard and then coat one side of each piece with the cake flour mixture
Arrange the chicken in a microwave-safe dish with the coated side facing up
Cover with paper towel
Cook on high for 10 minutes or until cooked through
Serve immediately.
