"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Dijon Recipe

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This recipe for Chicken Dijon, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vickie Branom
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts

Marinade:
5 t. Dijon mustard
1/4 lb. butter
1 clove minced garlic
Melt butter in saute pan over low heat. Add garlic, simmer on low heat for 5 min.
Remove from heat until cool to touch but do not solidify.
Whip vigorously until mixture thickens.

Breading
2 t. fresh minced parsley
1 1/2 c. Panko bread crumbs
5 T fresh shredded Parmesan cheese
Combine parsley, cheese, & bread crumbs together.
Dip breasts in butter marinade, coating all surfaces, then in breading mixture packing crumbs onto chicken to coat well..
Place chicken in a single layer in a shallow pan.
Cover & refrigerate for several hours to set breading.

Directions:
Directions:

Bake@ 350* 15 min..
Chicken should be lightly browned & moist on inside.

Top with more Parmesan cheese & serve with Dijon Mayonnaise.
1 part Dijon to 2 part Mayo.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min. plus 2 hours for marinating.
Personal Notes:
Personal Notes:
This is a recipe that I got from Clinker Daggers Restaurant In Spokane WA.
It's good.

 

 

 

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