March 02, 2018
Dinner, Main Dish, Poultry,
Chicken, Dairy, Cheese, Parmesan, Pacific Northwest, Oven Bake, Make it from scratch, Butter/Margarine, Boneless Pieces more
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"This is another recipe that was given to my by the chef at a local restaurant called Stanley & Seaforts Steak, Chop and Fish House...cook time does not include refrigeration time..."
Melt butter in sauce pan over low heat. Add garlic, simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let cool enough to touch but not solidify. Whip vigorously until mixture thickens.
Mix parsley, cheese and bread crumbs together, blending well. Dip chicken beasts in butter mixture, coating all surfaces, then in breading mixture, packing crumbs onto chicken to coat well. Place chicken in a single layer in a low pan. Cover and refrigerate for several hours to set breading.
Place chicken breasts on sheet pan and bake at 350°F for 12-15 minutes. Chicken should be lightly browned and moist on inside. Meanwhile mix together Dijon mustard and mayonnaise. Top with finely shredded Parmesan. Serve with Dijon-Mayonnaise.
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Nice flaver and really tender. I made the dipping sauce for DH; however, I enjoyed the chicken just the way it was. Easy and definitely a repeat at our house.
Awesome flavour, tender and juicy! The subtlety of the dijon was delightful. Made fresh multigrain bread crumbs instead of panko. Thank you so much Teresa for sharing this make again recipe!
Yummers! We really enjoyed this a lot. It was very moist and tender.....and the dipping sauce was wonderful. My grandson has already made the dipping sauce again for some chicken tenders. Thanks for sharing, Teresa.
Made as posted. Very tender and moist....I made the dipping sauce for my son and he loved it, so I stole a taste and went back and made some for myself! Great Sunday lunch today!
Delicious chicken which we enjoyed. No parmesan so I used cheddar and also fresh bread crumbs. I skipped the dipping sauce and the chicken was wonderful. Thanks for sharing!