Crispy Dijon Chicken


I enjoy (and sometimes miss) my grandmother’s style: she had the acerbic wit of a stand-up comic, and the tact of a charging rhino. The notation on this recipe is very much in her mode; the bottom of the card reads “see OVER, for another bland recipe.” On the reverse of the card is another recipe, with another note at the bottom: “see OVER, for another delicious chicken recipe.” Naturally, I decided to go with the “delicious” recipe. After all, if Grandma said it was good, she was probably right.

I highly advise you to use a properly pungent Dijon mustard for this dish. The flavor comes through beautifully, and adds a great “zing” to the chicken. The crumb coating actually does become rather crispy when cooked, which is nice to find in a non-fried preparation. I did reduce the oven temperature and increase the cooking time, because I found that the original directions caused my chicken to become a little bit black on the bottom. I removed the offending portion of the breading and all was well, but the temperature modification should prevent this issue.


  • 1/3 cup Dijon mustard
  • 1/3 cup evaporated low-fat milk
  • 1/3 cup bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 6 boneless skinless chicken breast halves (I used entire boneless skinless breasts in the pictures, as I was only feeding 2 people)


Preheat the oven to 400 degrees Fahrenheit.


In a shallow bowl or pie plate, combine the mustard and evaporated milk.


In a separate shallow bowl or pie plate, combine the bread crumbs and Parmesan cheese.


Dip the chicken in the mustard mixture,


then coat in the bread crumb mixture.

Place the chicken on a greased baking sheet, and bake for 30-35 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.


Serves 6.

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