Prep 5 mins
Cook 15 mins
This is a moist and interesting dish that is easy to cook and a pleasure to eat. The cheese tends to stick to the pan and if anyone finds a remedy for that, do tell! Adjust the cheese and Dijon amounts to completely coat your chicken.
- 3 boneless skinless chicken breasts
- 177.44 ml parmesan cheese
- 73.94 ml Dijon mustard
- 44.37 ml olive oil
- tomato sauce, for dipping
- Heat oil in skillet to a medium heat.
- Cut each chicken breast into manageable pieces, about three pieces to each breast.
- Coat the chicken, first with the mustard then the Parmesan.
- Once the oil is hot add the chicken to your pan and cook until there is no more pink, turning once.
- Remove the chicken and serve with warmed tomato sauce if desired.
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.
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.