Ingredients
- 4 whole chicken breasts, boned, skinned and halved
- 1 cube butter or solid margarine
- 1 clove garlic, halved
- 5 teaspoons Dijon mustard
- 2 tablespoons fresh minced parsley
- 5 tablespoon freshly grated Parmesan cheese
- 1 1/2 cups Panko (Japanese bread crumbs)
- Optional Dipping Sauce:
- 1/4 cup Dijon mustard
- 1/2 cup mayonnaise
Directions
Preheat oven to 350 degrees. In a small saucepan over low heat, melt butter along with garlic. Simmer about 5 minutes. Remove from heat; discard garlic; stir in mustard. On wax paper, combine parsley, grated Parmesan and panko. Coat chicken with mustard mixture, then roll in crumb mixture. Place chicken in shallow baking dish that has been greased or sprayed with PAM. Bake 18 - 20 minutes or until lightly browned and cooked through. If not brown enough, turn on broiler for a couple of minutes. Sprinkle with a small amount of additional Parmesan. If desired, serve sauce along side. 4 servings.
(This is one of my favorite chicken dishes. It is served at Simon and Seafort's Restaurant in Anchorage, Alaska. If you can't find Panko, usually located in Oriental section, make your own crumbs and toast them before using.
Print this recipe
Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
ebowers@matnet.com
Baked Chicken Dijon