Monday, June 27, 2011

Dijon Chicken

Dijon......Whenever I hear that word I automatically flashback to that old Barenaked Ladies song, “If I Had a Million Dollars”.  In the song the artists make mention of "all the fanciest ketchups, Dijon ketchups.”  In this case however, the chicken is made with Dijon mustard, and it is delicious!  It is also a very quick and easy dish to make, which is perfect after a long day.  I was a little concerned though that my husband might not like it, because he is not a fan of mustard.  In fact, he thinks I should clarify and let everyone know that he HATES it, but even he cleaned his plate and said that it was delicious!  If that is not a seal of approval, I don't know what is.  The Dijon mustard gives the chicken a nice little kick and adding a bit to the side for dipping makes it extra special.

Dijon Chicken
2-4 boneless skinless chicken breast halves
1/4 cup
Dijon mustard
1 clove garlic, minced
1 stick of butter
3/4 cup Parmesan cheese, shredded
3/4 cup Panko bread crumbs

Preheat oven to 475 degrees F.  Prepare a baking pan by placing tin foil on the bottom and a wire rack sitting on top. 

In a small sauté pan over low heat, melt the butter.  Add the garlic and let simmer for 5 minutes.  Slowly stir in the mustard until well combined and then remove from heat and let cool for about 5 minutes.  In a shallow pie dish, mix the cheese and bread crumbs together, blending well.

Butterfly the chicken breasts so that you have 4-6 pieces total.  One at a time, dip the chicken breast in the butter mixture, coating all surfaces, then in the breading mixture, making sure to pack down the crumbs to completely cover the chicken.  Transfer to the prepared wire rack and spray lightly with cooking spray.

Bake the chicken for 15 minutes or until the chicken is cooked through and the bread crumbs are a nice golden color.  Enjoy!  

Source: Adapted from Let's Dish


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