Posted by: Deana | April 16, 2008

Dijon Chicken

This is Z and my primary fall-back recipe. The ingredients are easy to keep on hand, so we always know that when we don’t know what to make for dinner we can make this! It’s a favorite and so far we aren’t sick of it:

  • 4 boneless chicken breasts

Marinade, combine:

  • 5 tsp. Dijon mustard
  • 2 cloves of garlic
  • ¼ lb. butter

Breading, combine:

  • 2 T. fresh parsley (in a pinch we often leave this out)
  • 5 T. Parmesan cheese, shredded (we buy aged Parmesan because it has almost no lactose in it)
  • 1½ c. Panko (Japanese breading crumbs – most grocery stores carry this)
  • seasoning salt, to taste

Dijon mayonnaise, combine:

  • 1 part Dijon mustard to
  • 2 parts mayonnaise

Dip breasts n marinade, then coat with breading. Let sit in the refrigerator for at least 4 hours. (It is much better when it sits for a while, but we’ve made it and put it straight into the oven, and it still tastes great.) Bake at 350º for 45 minutes.

Serve with Dijon mayonnaise.

Last week when Z made this, we were short on Panko, (we weren’t, but the opened Panko was packaged in a bag and the unopened Panko was packaged in a box, so he didn’t see it) but thinking on his toes, he supplemented with Italian bread crumbs. It tasted good, but the flavors were stronger; I prefer the Panko, however it’s good to know that in a pinch Italian bread crumbs could be used.

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