"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
This recipe for Dijon Chicken, by Melanie Jarman Parker, is from Calder Cuisine,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Melanie Jarman Parker Added: Saturday, August 20, 2005
1/2 c. mayonnaise 1/4 c. parmesan cheese 2 T. dijon mustard 4-5 boneless, skinless chicken breasts 2/3 c. crushed corn flakes
Mix first 3 ingredients together and brush on chicken. Roll in cornflakes. Bake in a lightly greased 9x13 pan at 400 degrees for 20 to 30 minutes. Place any leftover mustard sauce on table to dip chicken in.
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