2 Reviews

Yum! This is so simple to make, and it's definitely a comfort food! I made this as follows, using a combination of grated and shredded parmeasan cheese (because that's what i had). I aslo cooked it on the George Foreman instead of in a pan. I did not experince much stickage at all, just a little around the bottom of each breast. This recipie is definitely a keeper! Thanks for sharing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kerry G May 04, 2010

This was a very yummy dish. I love both Dijon mustard and parmesan cheese, but I never thought to combine them in the same dish. And it was quite a hit. I had the same trouble the posting chef had though--the cheese stuck to my skillet and pulled away from the chicken breats. So I would like to try roasting instead of pan-frying, hoping maybe that will solve the problem of that delectable cheesy mustard coating from pulling away from the chicken breasts. But even so, it was scrumptious indeed. Thanks, CassandraLynne11. Made for 2009 Fall Pick-A-Chef.

0 people found this helpful. Was it helpful to you? [Yes] [No]
NorthwestGal September 21, 2009
Dijon Parmesan Chicken