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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.