member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Dawn Vezina      

Recipe Categories:

    Baked Chicken Dijon


    Source of Recipe


    Food Mixes and Do Ahead Meals

    List of Ingredients




    6 boneless skinless chicken breasts
    2 Tablespoon Mustard -- dijon
    1/2 Cup Butter
    1 Clove Garlic -- minced
    2 Tablespoon Parsley -- fresh, chopped
    1/3 Cup Parmesan Cheese -- grated
    1 1/2 Cup Panko Bread Crumbs * see note below

    Recipe



    Assembly and Baking Directions: Melt butter in a skillet or pan on
    stove. Add the garlic and simmer on low heat for 5 minutes. Blend in
    mustard, stirring well. Remove from heat and let it cool enough to
    touch, but not solidify. While the mixture cools, mix the parsley,
    parmesan cheese and bread crumbs. When the butter is cooled, whip it
    vigorously with a whisk or spoon until the mixture thickens. Dip each
    chicken breast in the butter mixture, coating all surfaces. Place each
    butter coated breast in the crumb mixture, placing the crumbs onto the
    chicken pieces. Place breaded chicken pieces on a cookie sheet to
    freeze. After frozen, put in resealable freezer bag. Remove excess air
    and freeze. To cook, thaw the chicken pieces on a baking pan and bake
    at 400 degrees F. for 20-25 minutes, checking regularly. The chicken
    should be lightly browned and moist on the inside. Top with finely
    shredded parmesan cheese and Dijon mayonnaise (1 part Dijon mustard to
    2 parts mayonnaise). *Panko bread crumbs are found in the Oriental
    section of a supermarket or Asian market. Panko bread crumbs are
    coarser than regular American-style bread crumbs and give a really
    good crunch. If Panko bread crumbs are not available, you can
    substitute with plain packaged stuffing bread. Crush these hard bread
    cubes by placing them in a heavy freezer bag, sealing it up and
    rolling it with a rolling pin until coarse crumbs are formed. If you
    don't want to go to all of that trouble, you can substitute with plain
    bread crumbs, but you will have a softer coating.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |