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Baked Chicken Dijonnaise




Source of Recipe


Submitted by Barbara Olsen recipe from Jan Thompson


Recipe Introduction


The note on the recipe card says: "Jan Thompson found this recipe in the April 1991 Redbook magazine. "Not only is it easy and quick, you don't have to scrub the pan! It is also easy to adapt the recipe to the number of people you need to serve. I serve it for an everyday dinner, as well as for guests.""


List of Ingredients




Tools

Baking sheet
Aluminum foil
Spoon
Hot pad
Nonstick cooking spray


Ingredients

4 Skinless, boneless chicken breasts
1/4 C Country style dijion mustard
1/4 C Finely chopped red onion
1/2 C Coarsely grated swiss cheese

Recipe



Serves: 4
Time required: Prepare: 5 minutes Cook: 25 minutes
Oven temperature: 350 degrees
Difficulty: Easy


Directions

1. Preheat oven to 350 degrees.

2. Line a baking sheet with aluminum foil and coat with nonstick cooking spray.

3. Place chicken breasts on prepared baking sheet.

4. Brush chicken with mustard.

5. Sprinkle chicken with onion and cheese.

6. Bake for 20 to 25 minutes or until chicken is cooked.


Serve with

Large green salad, with chicken sliced and in the salad. Or serve as a side to the salad and a rice dish.

With a side of spaghetti or fettucini, and a garlic bread.

This would go great over rice pilaf, cous cous, or plain rice.

Serve with mashed potatoes and gravy, dilly asparagus, salad, french bread.


Variations

*Make with sweet onions like walla walla, mayan, or what you have.

*Butterfly the breasts. Cut apart the two halves, and make the recipe just the same. Serve as a sandwich on a hogie roll, rustic bread, toasted french loaf, onion roll, or a toasted bagel. Can serve on soft cream cheese with dill or what ever you like in it.

*Sprinkle grated parmasean cheese on top of the whole recipe above.