Crispy Dijon Chicken

1-recipe

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.

Ingredients:

  • 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)

Directions:

Preheat the oven to 400 degrees Fahrenheit.

2-milk

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

3-crumbs

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

4-dip

Dip the chicken in the mustard mixture,

5-bread

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.

6-finished

Serves 6.

Click here for a print-friendly version.

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