Crispy Dijon Chicken

"Baked breaded chicken Dijon style. Kicked up a wee bit with cayenne. You can omit the chile powder and it still tastes awesome. From Pepperfool website."
 
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Ready In:
40mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • In a shallow bowl, combine yogurt, herbs, lemon juice, chile powder and mustard.
  • In another bowl, combine the cornflake crumbs and Parmesan cheese.
  • Roll the the chicken in yogurt mixture, then in crumb mixture.
  • Place in a greased 8-inch square baking pan. Bake, uncovered, at 350 F for 35-45 minutes or until juices run clear.
  • NOTE: This is good for boneless breasts as well but you must reduce the cooking time.

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RECIPE SUBMITTED BY

I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
 
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