Mustard brings lively flavor to this tender oven-baked chicken recipe from Susie Castleberry, Poplar, Wisconsin. “Once it's circled our dinner table, there's seldom any left,” says the mother of eight.
Featured In: 30 Ways to Cook Boneless, Skinless Chicken Breasts
- 1 cup dry bread crumbs
- 1 cup grated Parmesan cheese
- 1/2 cup milk
- 1/2 cup Dijon mustard
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- In a large resealable plastic bag, combine bread crumbs and Parmesan cheese. In a shallow bowl, whisk the milk and mustard until blended. Dip chicken, a few pieces at a time, into milk mixture, then place in bag and shake to coat.
- Place chicken, bone side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear. Yield: 4 servings.
Originally published as Dijon Chicken in Country Woman August/September 2007, p21
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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