Parmesan Dijon Chicken
Serves 6
| 1/4 cup | Fresh parsley, minced |
| 1 1/2 cups | Bread crumbs (Japanese bread crumbs, called Panko, work best here.) |
| 3/4 cup | Shredded Parmesan cheese |
| 6 cloves | Garlic, minced |
| 3/4 cup | Unsalted butter, melted |
| 6 Tbsp | Dijon mustard |
| 1/4 tsp | Salt |
| 1/4 tsp | Pepper |
| 6 | Boneless, skinless chicken breasts |
- Preheat oven to 400 degrees F. Grease a baking sheet.
- Combine parsley, bread crumbs, and Parmesan cheese in a shallow pan.
- Melt butter in a saucepan over medium heat, then add garlic, salt, pepper, and Dijon mustard. Turn heat to low, stir occasionally and allow to sit on heat for about 5 minutes. Do not boil. Transfer to a shallow pan.
- Pat chicken dry. One piece at a time, dip the chicken breasts into the butter and mustard mixture and then dip into bread crumb and cheese mixture. Place on a greased baking sheet.
- Cook at 400 degrees F for 25-30 minutes, or until the internal temperature of chicken is 165 degrees F and the chicken is golden brown and crispy.
This compliments mashed potatoes or other roasted vegetables very nicely (beets, carrots, potatoes, butternut or acorn squash).
