homecook
New member
1/4 cup (1/8 lb.) butter, melted
1/4 cup Dijon mustard
2 cloves garlic, peeled and minced or pressed
1 cup panko (Japanese-style bread crumbs)
1/4 cup grated parmesan cheese
1 1/2 tablespoons minced parsley
8 boned, skinned chicken breast halves (6 to 7 oz. each)
Dijon sauce (recipe below)
In a large bowl, whisk together butter, mustard, and garlic. In another bowl, mix panko, parmesan, and parsley.
One at a time, turn chicken breast halves in butter mixture to coat completely. Dip rounded side of each breast in panko mixture. Place breasts crumb side up in a 10- by 15-inch baking pan.
Bake chicken in a 425° oven until crumbs are golden and breasts are no longer pink in center of thickest part, about 15 minutes. Place 1 or 2 breast halves on each dinner plate. Accompany with Dijon sauce.
Dijon Sauce:
In a bowl, mix 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 1/2 to 1 tablespoon Asian sesame oil, and 1 teaspoon soy sauce. (I make this up and warm in the microwave.)
Barb
1/4 cup Dijon mustard
2 cloves garlic, peeled and minced or pressed
1 cup panko (Japanese-style bread crumbs)
1/4 cup grated parmesan cheese
1 1/2 tablespoons minced parsley
8 boned, skinned chicken breast halves (6 to 7 oz. each)
Dijon sauce (recipe below)
In a large bowl, whisk together butter, mustard, and garlic. In another bowl, mix panko, parmesan, and parsley.
One at a time, turn chicken breast halves in butter mixture to coat completely. Dip rounded side of each breast in panko mixture. Place breasts crumb side up in a 10- by 15-inch baking pan.
Bake chicken in a 425° oven until crumbs are golden and breasts are no longer pink in center of thickest part, about 15 minutes. Place 1 or 2 breast halves on each dinner plate. Accompany with Dijon sauce.
Dijon Sauce:
In a bowl, mix 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 1/2 to 1 tablespoon Asian sesame oil, and 1 teaspoon soy sauce. (I make this up and warm in the microwave.)
Barb