Recipe by Kannwilson
This recipe is from Ann Hodgman's Beat That! cookbook.
Top Review by Charlotte J
This was really fairly easy to make and has a great taste. The Dijon mustard is very prominent in this recipe. I would definitely serve this at a dinner party along with recipe #51603, Broccoli and Cauliflower with Pine Nuts and Raisins. These are the two Zaar recipes I fixed for my family tonight. The addition of the broccoli/cauliflower side dish proved to be an over all winning color combination that was very appealing to the eye. There was not enough of the mustard mixture to cover 6 breasts, so I believe I’ll add 1/3-1/2 cup wine next time, instead of the 1/4 cup it calls for. That is if I want to cover 8 breasts or possibly double the mustard mixture. Thanks for sharing!
- 1⁄2 cup Dijon mustard
- 1⁄4 cup dry white wine or 1⁄4 cup apple juice
- 2 cloves minced garlic
- 1 cup fresh soft breadcrumbs
- 1 cup grated parmesan cheese
- 1⁄4 cup minced fresh parsley
- 1 tablespoon butter, melted
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 8 boneless skinless chicken breast halves
Directions See How It's Made
- Line a 13x9" pan with foil and preheat oven to 375 degrees.
- In shallow pan, mix mustard, wine or apple juice and garlic.
- In other pan, mix the crumbs, cheese, parsley, melted butter, and salt and pepper.
- Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated.
- Place the chicken in the lined pan and bake for 20-30 minutes, until golden brown and thoroughly cooked.