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Swiss-Crusted Molasses Mustard Chicken

Swiss-Crusted Molasses Mustard Chicken
2 votes, 5.00 avg. rating (93% score)
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Yield: 6 servings.


  • 1 tablespoon fresh lime juice
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dark molasses
  • 1/2 cup bread crumbs, seasoned
  • 1/4 cup yellow cornmeal
  • 1 teaspoon Old Bay seasoning
  • 1/8 teaspoon ground white pepper
  • 6 skinless chicken thighs
  • 1 tablespoon canola oil
  • 1/3 cup white wine
  • 1/2 cup chunky salsa
  • 6 slices Swiss cheese
  • lime slices, for garnish


In a bowl, combine lime juice, mayonnaise, mustard, and molasses. In another bowl, combine bread crumbs, cornmeal, chicken seasoning, and pepper. Dip chicken pieces in molasses mixture to coat both sides, then into crumb mixture. In a large skillet, heat the oil. Brown the chicken thighs evenly on both sides over medium heat, about 5 minutes per side.

Place thighs in a 10-inch casserole dish. Add the wine. Cover and bake at 350 degrees F for 35 to 40 minutes, until tender. Top each piece with a tablespoon of salsa and a slice of cheese. Return to oven just long enough to melt the cheese. Serve immediately, spooning any sauce over the chicken. Garnish with lime slices.

Updated Monday, March 24th, 2003

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2 Responses to Swiss-Crusted Molasses Mustard Chicken

  1. Anonymous February 25, 2004 at 12:30 am #

    I have made this dish many times. I feel it should have won first prize. I lost my issue with the recipe. I was delighted when I found it on your website. Everyone should try it.!

  2. Deborah Ritchie October 7, 2006 at 8:31 pm #

    My husband loved this chicken. The recipe is sort of a fusion between New England and Tex-Mex. I made it with skinless, boneless chicken breasts and used peach salsa. I suspect it would be a hit with kids, but is unusual enough to serve to company. Give it a try.

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