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Old 02-27-2009, 05:42 PM
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Default Dijon Chicken w/Panko Crust

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
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Old 02-27-2009, 09:30 PM
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Default Re: Dijon Chicken w/Panko Crust

Yet ANOTHER one of yours copied and saved, Barb!

I always have all of those ingredients on hand!

Lee
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Old 02-27-2009, 09:59 PM
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Default Re: Dijon Chicken w/Panko Crust

Hope you enjoy it!! My dh loves this and he's not crazy about chicken breasts. He likes dark meat.

Barb
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Old 02-28-2009, 04:49 AM
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Default Re: Dijon Chicken w/Panko Crust

Sounds great!!
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