Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

12 ounce-weight: 623 calories, 32g fat (11g saturated fat), 151mg cholesterol, 1490mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 56g protein.

  • 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
  1. 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.
  2. 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

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