Breaded Dijon Chicken Recipe

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Breaded Dijon Chicken Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 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

Directions

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 11x7-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.
Originally published as Dijon Chicken in Country Chicken Cookbook 1995, p81

Nutritional Facts

1 each: 387 calories, 19g fat (7g saturated fat), 102mg cholesterol, 1282mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 31g protein.

  • 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
  1. 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.
  2. Place in an ungreased 11x7-in. baking dish. Combine butter, lemon juice and cayenne pepper; drizzle over chicken. Place a slice of lemon on each chicken breast.
  3. Bake, uncovered, at 325° for 40-45 minutes or until juices run clear. Yield: 6 servings.
Originally published as Dijon Chicken in Country Chicken Cookbook 1995, p81

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