In my kitchen I have a faded, once beautiful treasure box of old and new recipes that I have collected for the past 48+ years. The box has been repaired several times with glue and tape and its contents are not in any sort of order. It is a recipe stash box but it is my treasure.

My Recipe Box

Today I searched the contents of this treasure box for my recipe of Baked Chicken Dijon. I do not even remember who gave this recipe to me but I believe it was my friend Sharon. It is a recipe that is not too complicated but tastes like you spent hours preparing and it is worthy to be served at your finest dinner party. The crunchy bread crumbs and buttery Dijon make a delicious combination. It can be made in advance and kept in the refrigerator until it is time to transfer to the oven.

I sometimes serve this with oven roasted fingerling potatoes, fresh green beans and a green salad. Enjoy!

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Yield: 4 servings

Chicken Dijon

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This baked Chicken Dijon is easy to make and tastes incredible. The crunchy bread crumbs and buttery Dijon make a delicious combination. It can be made in advance and kept in the refrigerator until it is time to transfer to the oven.

Prep Time 20 minutes

Active Time 2 hours 35 minutes

Total Time 2 hours 55 minutes

Ingredients

Chicken

• 4 boneless, skinless chicken breasts, 6 oz. each
• 1 cube butter
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh parsley, minced
• 1 cup finely shredded parmesan cheese
• 1-1/2 cups Panko bread crumbs

Dijon Sauce

• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon shredded Parmesan cheese
• 1 teaspoon lemon juice

Instructions

1. Make a marinade by melting the butter in a sauté pan over low heat. Add the garlic and simmer for 5 minutes on low. Blend in the mustard, stirring well. Remove from heat and let cool enough to touch but not solidify. Whip vigorously until mixture thickens. Set aside.
2. Mix parsley, cheese and bread crumbs together, blending well. Dip chicken breasts in the butter mixture, coating all surfaces, then coat with bread crumb mixture, packing crumbs onto chicken, pressing to coat well.
3. Place breaded chicken breasts on a wire rack over a sheet pan, cover with plastic wrap and refrigerate for at least two hours to set the breading.
4. Pre-heat the oven to 400° prior to removing the chicken from the fridge.
5. Remove plastic wrap and transfer sheet pan with the chicken on the wire rack into the preheated oven, bake for 25 minutes or until a thermometer registers 165 degrees in the thickest part. Chicken will have a golden crunchy crust and be moist and tender on the inside.

Notes

1. While the chicken is in the oven prepare the dijon sauce. Combine all the sauce ingredients and serve along side the chicken.

Nutrition Information

Yield

4

Serving Size

1
Amount Per ServingCalories 667 Total Fat 36g Cholesterol 294mg Sodium 578mg Carbohydrates 22g Fiber 1.5g Protein 60g