Kittencal's Crispy Baked Dijon Chicken Breasts Recipe

"A KC favorite! you can bread the chicken early in the day and refrigerate in the pan on the rack until ready to bake. For extra crispy chicken a rack is recommended. I serve this with mushroom gravy -- you will LOVE this chicken!"

Original is 6-7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (366 g)
Calories 834
Total Fat - 37.1 g
Saturated Fat - 14.3 g
Cholesterol - 184.8 mg
Sodium - 1431.7 mg
Total Carbohydrate - 71.2 g
Dietary Fiber - 3.3 g
Sugars - 28.1 g
Protein - 55.6 g
Calcium - 103 mg
Iron - 4.5 mg
Vitamin C - 5.1 mg
Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F. Set oven rack to lowest position. Fit a rack into a 15x10-inch baking sheet. Grease both the baking sheet and rack.

Step 2

For breading; place the broken cracker crumbs in a processor, then process until fine. Transfer to a medium bowl. Add in breadcrumbs with all remaining dry ingredients. Mix well to combine. Transfer to a shallow bowl (I use a 8x8 baking dish for breading).

Step 3

In another shallow bowl, whisk melted butter with Dijon, lemon juice, 2 teaspoons garlic powder and 1/4 teaspoon black pepper.

Step 4

First coat the chicken into the melted butter mixture, then coat in the crumb mixture, pressing down with hands making sure that each breast is coated well in the mixture. Place on the greased rack.