Chicken Dijon
From the Kitchen of Kathy Absher
From Stanley & Seaforts
INGREDIENTS
5 t. Dijon mustard
1 cube of butter
2 garlic cloves
4 boneless chicken breasts , pounded to ½ inch thickness
2 T. fresh parsley, chopped
5 T. fresh grated Parmesan
2 cups Panko bread crumbs
1 cube of butter
2 garlic cloves
4 boneless chicken breasts , pounded to ½ inch thickness
2 T. fresh parsley, chopped
5 T. fresh grated Parmesan
2 cups Panko bread crumbs
DIRECTIONS
- Melt butter in saucepan over low heat. Add garlic and simmer on low for 5 minutes. Remove garlic. Blend in mustard, stirring well. Remove from heat and let cool enough to touch, but not solidify. Whip vigorously until mixture thickens.
- Mix parsley, cheese and bread crumbs together. Dip chicken breast in butter/mustard mixture, coating all surfaces, then in breading mixture, packing bread crumbs onto chicken to coat well. Place chicken in single layer in low pan. Cover and refrigerate for several hours to set breading.
- Bake at 350 degrees for 15-20 minutes. Chicken should be slightly browned and moist on inside. Top with extra finely shredded Parmesan and serve with Dijon-Mayo dipping sauce. (1 part Dijon/2 parts mayo)