Baked Chicken Dijon
Recipe: #29139
March 02, 2018
Categories: Chicken, Cheese, Parmesan, Pacific Northwest Oven Bake, Butter/Margarine, Boneless Pieces, Chicken Dinner, more
"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..."
Ingredients
-
- FOR MARINADE
-
-
-
- FOR BREADING
-
-
-
- FOR DIPPING SAUCE
-
-
Nutritional
- Serving Size: 1 (210.9 g)
- Calories 545.9
- Total Fat - 35.4 g
- Saturated Fat - 18.3 g
- Cholesterol - 176 mg
- Sodium - 890.4 mg
- Total Carbohydrate - 13.2 g
- Dietary Fiber - 0.9 g
- Sugars - 1.7 g
- Protein - 42.5 g
- Calcium - 160.5 mg
- Iron - 2.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Tips
No special items needed.