Posted by: wildflowerz | March 11, 2010

Chicken Breast Dijon

We had this last night.  This is the 3rd or 4th time we’ve had it and we just love it.  It’s not too strongly mustardy and has just enough flavor.  I don’t measure out the mustard, I just use a pastry brush and brush some on both sides.  This goes well with a nice angel hair pasta or on top of a salad.

Chicken Breast Dijon

1/3 cup Italian-seasoned bread crumbs
1 tablespoon grated parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon  salt
1/4 teaspoon pepper
4 each skinned and boned chicken breast halves
2 tablespoons dijon mustard
1 tablespoon olive oil
1 tablespoon butter or margarine

Combine first 6 ingredients in a shallow dish.  Brush both sides of chicken with mustard, and dredge in bread crumb mixture.  Heat oil and butter in a nonstick skillet over medium-high heat until butter melts.  Add chicken and cook 6-8 minutes on each side until done.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: