With its savory mustard taste, this crispy, crumb-coated chicken from Shirley Heston of Pickerington, Ohio makes a super main course you’ll serve again and again.
- 1/2 cup dry bread crumbs
- 2 boneless skinless chicken breast halves (6 ounces each)
- 2 tablespoons Dijon mustard
- 2 tablespoons butter, melted
- Place crumbs into a shallow bowl. Flatten each chicken breast to 1/2-in. thickness; brush with mustard, then coat with crumbs. Place in an 11-in. x 7-in. baking dish coated with cooking spray; drizzle with butter. Bake, uncovered, at 350° for 20-25 minutes or until juices run clear. Yield: 2 servings.
Originally published as Dijon Chicken in Cooking for 2 Spring 2009, p47
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Nov. 1, 2012
"Enjoyed it, but had to put some dijon mustard on the side. With out it the flavor was a little bland. Trying to think of a way to ramp up the mustard taste."