Wednesday, May 12, 2010

Baked Chicken Dijon

My sweet daughter-in-law gave me "Cook with Aloha" for some special occasion and this is where I found this recipe.
3 Tablespoons fresh parsley, minced
5 Tablespoons parmesan cheese, freshly grated
1 1/2 cup panko flakes
1 clove garlic, minced
1/2 cup butter
6 Tablespoons dijon mustard
4 boneless chicken breasts, skinned - I used tenderloin pieces
Garnish:  Freshly grated parmesan cheese
Combine parsley, parmesan cheese, and panko flakes; set aside. Saute garlic in butter until lightly browned. Stir in mustard. Remove from heat and cool slightly. Whip vigorously until mixture thickens. Dip chicken in mustard marinade until well coated. Then dip into parmesan mixture, packing crumbs onto chicken. Place breaded chicken into a lightly greased baking dish. Repeat for each chicken breast. Cover and refrigerate for several hours to set crumbs. Preheat oven to 350 degrees. Bake uncov ered for 20 minutes, or until chicken is lightly browned. Top with grated parmesan cheese.

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