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Chicken Dijon

When I was growing up, chicken Dijon was a staple in our household, but for some reason I didn’t start eating it until high school.  But, since then I have grown to love it.  I hadn’t made it for myself in some time, so a few weeks ago I decided to make it.  I forgot how good it was, and have made it a few times since.  Here is the recipe…hope you enjoy!

4-6 boneless chicken breasts

1/4 cup Dijon mustard

1 TBSP Lemon Juice (I used bottled)

1 TBSP Lime Juice (I used bottled)

Italian seasoned breadcrumbs-about 1/4 cup

Parmesan Cheese-about 1/4 cup

Olive Oil

4-6 TBSP Butter, melted

Preheat oven to 375

Spray 13×9 baking dish with cooking spray

Drizzle pan with olive oil

On a shallow plate, mix together dry ingredients…breadcrumbs and Parmesan cheese (you can use ground nuts instead of breadcrumbs)

In a small bowl, mix together wet ingredients…mustard, lemon juice, and lime juice.

Dry and Wet Mixture

Brush the mustard mixture on top of the chicken breasts and one by one dredge in crumb mixture.  Brush the top of the chicken breast, flip, and dredge in crumb mixture so that the entire breast is covered.

Dredging the chicken

Place in pan.  (You may run out of breadcrumb and cheese mixture in order to coat the entire chicken breasts, so keep adding to the plate if you run out).

Dredged Chicken

Drizzle the chicken with melted butter (This ensure the chicken will get crispy and won’t be soggy, so it is an essential step!  Don’t skip just because you see the word butter.  You can use less butter or you can use olive oil).

Bake in oven for 30-35 minutes, depending on thickness of chicken

Baked Chicken Dijon

Serve and enjoy!

Chicken Dijon, Beets, and Asparagus

Stay hungry…

1 Comment

  1. Pingback: Valentine’s Day Dinner and Drink Menu! | newsforchews

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