My sister-in-law, Allison, made this chicken dish for us the other night and I loved it. Not only was it so good, she said it was the easiest thing on the planet. So tonight, I made up a batch of my own and it really was the easiest thing! I served it with my Butter Lettuce Salad with Hazelnuts & Orange Dijon Vinaigrette, zucchini pancakes and spaghetti with browned butter, mizithra, parmesan and pecorino romano cheese (equal parts of each cheese). Great dinner!
Roasted Chicken Dijon
Clinkerdagger Restaurant (Spokane, WA)
4 chicken breasts, scallopini style - cut in flat halves and pounded thin (or in thirds if you don't want to pound them)
5 T Dijon
1 stick butter
1 large garlic clove, minced
1.5 cups panko
1/2 cup freshly grated parmesan (or more)
2-3 T parsley
Preheat oven to 350.
Heat sauce ingredients in pot, stirring. Let cool and then whisk until completely mixed. Do not let cool for too long.
Sprinkle chicken breasts with salt and pepper, then toss into mustard sauce and coat completely. Dredge through panko mix and place on a large cookie sheet.
Bake chicken for 10 minutes, flip over and bake for 10 more minutes, until golden brown and cooked through. If the outer crust is not crispy then raise oven rack and increase temp to broil. Cook chicken for a minute or two on each side until golden brown.