Our Italian butcher, here in town, makes the best Chicken Dijon ever. It’s the shops’ biggest seller, and for good reason ~ it is delicious, and the smell of garlic as it’s baking is over the top with aroma!
|It is delicious, much better than it looks!|
I realized too late, I should’ve lightly pounded the chicken to flatten or cut it in half horizontally.
This turned out close to the shops’, but there are some spices missing that I haven’t figured out yet. And he probably adds more garlic.
Meanwhile, this was very good, Bill and I were happy with it!
Parmesan-Crusted Chicken Breasts Dijon
2 tablespoons olive oil
3 tablespoons Dijon mustard
½ teaspoon dried thyme
½ teaspoon Kosher salt
½ teaspoon cayenne pepper
4 boneless, skinless chicken breast halves
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
1 tablespoon garlic powder
Preheat oven to 450 degrees.
Butter a baking sheet or rack.
Mix oil, mustard thyme, salt and pepper in a small bowl.
Add chicken breasts and coat both sides, set aside on a plate.
In a shallow bowl, combine panko, Parmesan and garlic powder.
Dredge chicken in Parmesan mixture, coating heavily, patting it into the meat.
Place chicken on prepared rack set over a baking sheet.
Bake until chicken is golden and cooked through, about 20 minutes, depending upon how thick chicken is.
Let rest for 5 minutes before serving.