I am sharing with you a family favorite. This is my mother-in-law’s recipe adapted (with the perfect touches, I might add) from an amazing restaurant around here that once, a long time ago, handed out a few of their favorite recipes from the menu. My mother-in-law makes a huge meal for every birthday. I’m not joking when I say this chicken dijon recipe is requested ever yanytime…well, except when it’s my birthday because I always ask for pizza. This recipe is fabulous. I am always looking for recipes I might be able to give to people (families with a new baby or a sick family member) that they can just stick straight in the oven an bake themselves. This one is perfect. I also love to try to find recipes my kids can help make. Check out after the recipe to see how I was able to have Kenzie help so you can get more ideas on how to get your kids in the kitchen with you also. This batch I was taking to families who had just had babies (we had an explosion at our church this week), so I don’t have the after picture. If you can, try and find disposable cooking containers so the people you are making food for so they don’t have to worry about doing dishes after enjoying the meal.
4 boneless, skinless chicken breasts, cut in half
2 Tbsp fresh parsley, minced
Dipping Sauce:
Melt butter in sauce pan over low heat. Add garlic. Simmer on low heat for 5 minutes. Blend in 5 tsp mustard, stirring well. Remove from heat and let cool enough to touch by not solidify. Whip vigorously until mixture thickens.
Mix parsley, cheese and bread crumbs together, blending well. Dip chicken breast in butter mixture, coating all surfaces, then in breading mixture, packing crumbs onto chicken to coat well. Place chicken in single layer in low pan. Cover and refrigerate for several hours to set breading.
Place chicken breasts in a sheet pan and bake at 350 F for 20-24 minutes. Chicken should be lightly browned and moist on the inside. Top with shredded Parmesan. Serve with dipping sauce.
Baked Chicken Dijon
4 boneless, skinless chicken breasts, cut in half
5 tsp Dijon mustard
1/2 cup butter
1 clove garlic
2 Tbsp fresh parsley, minced
5 Tbsp Parmesan cheese, shredded
3/4 cup Panko bread crumbs
3/4 cup homemade bread crumbs (store bought ones work as well, but homemade is always better)
Dipping Sauce:
1/4 cup mayonnaise
1/8 cup Dijon mustard
Melt butter in sauce pan over low heat. Add garlic. Simmer on low heat for 5 minutes. Blend in 5 tsp mustard, stirring well. Remove from heat and let cool enough to touch by not solidify. Whip vigorously until mixture thickens.
Mix parsley, cheese and bread crumbs together, blending well. Dip chicken breast in butter mixture, coating all surfaces, then in breading mixture, packing crumbs onto chicken to coat well. Place chicken in single layer in low pan. Cover and refrigerate for several hours to set breading.
Place chicken breasts in a sheet pan and bake at 350 F for 20-24 minutes. Chicken should be lightly browned and moist on the inside. Top with shredded Parmesan. Serve with dipping sauce.
How Your Kids Can Help with this Recipe
1. Cut and Strip Fresh Herbs
2. Unwrap the Butter
3. Measure and Dump Ingredients
4. Stirring
Yum, looks delicious. I’m saving the recipe so I can try it soon!
Will be trying this! Thank you.
This looks and sounds delicious. I’m always looking for good, family friendly recipes. Thank You!
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This sounds delicious! I love anything with dijon mustard, and am always looking for new ways to prepare chicken because I get so bored of my regular recipes… this sounds wonderful! Thanks for sharing!
Pinned it to my new Chicken board and will be trying this soon. Thanks for sharing it.
I wanted to invite you to Wonderful Food Wednesday at At Home Take 2… love it if you could link up 2-3 recipes. Hope to see you there.
Jessica @ At Home Take 2… Check out our Wonderful Food Wednesday