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Dijon Chicken

6 Chicken breasts, boneless & skinless

1 Stick butter

2 Cloves garlic, minced

1 ½ C Panko bread crumbs

5 Tbsp. parmesan

1 Tbsp. fresh parsley

5 Tsp. country Dijon


Melt butter and garlic in a med sized sauté pan.  Simmer mixture for 5 minutes, stirring frequently.  Then whisk in mustard. In a separate bowl mix together bread crumbs, parmesan & parsley.  Let butter mixture cool until you can handle it.  Dip chicken in butter mixture then bread crumbs.  Bake uncovered in an oven preheated to 350 for 30-35 minutes, when chicken is done. 


This recipe is best if you can make it the day before.  I have used all kinds of breadcrumbs with this & different cheeses.  This time I used horseradish mustard, but you can mix those up as well.