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Breaded Dijon Chicken

 Breaded Dijon Chicken
This dish was created by our son, who is known by friends and family to be a great cook. Everyone who tries these delicious chicken breasts comments on the zesty mustard flavor.
6 ServingsPrep: 15 min. Bake: 40 min.


  • 1/3 cup Dijon mustard
  • 1/3 cup sour cream
  • 6 boneless skinless chicken breast halves
  • 1-1/4 cups seasoned bread crumbs
  • 24 pimiento-stuffed olives or pitted ripe olives
  • 1/4 cup butter, melted
  • 1 tablespoon lemon juice
  • 1/8 teaspoon cayenne pepper
  • 6 lemon slices


  • In a shallow bowl, combine mustard and sour cream. Dip chicken in
  • mixture, coating both sides, then roll in bread crumbs. Place four
  • olives in the center of each chicken breast; fold in half.
  • Place in an ungreased 11-in. x 7-in. baking dish. Combine butter,
  • lemon juice and cayenne pepper; drizzle over chicken. Place a slice
  • of lemon on each chicken breast.
  • Bake, uncovered, at 325° for 40-45 minutes or until juices run
  • clear. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 387 calories, 19 g fat (7 g saturated fat), 102 mg cholesterol, 1,282 mg sodium, 22 g carbohydrate, 1 g fiber, 31 g protein.

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Breaded Dijon Chicken (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.