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Chicken Dijon

4 boneless chicken breasts, skin removed
MARINADE:
5 tsp. Dijon mustard
1 cube butter
1 clove of garlic
Melt butter in pan over low heat. Add garlic and simmer for 5 minutes. Blend in mustard, stirring well. Remove from heat and let cool enough to touch - but not solidify. Whip vigorously until mixture thickens.
BREADING:
1 1/2 c. 4C® Panko Seasoned Bread Crumbs


Dip chicken breasts in butter mixture, coating all surfaces, then in 4C® Panko Seasoned Bread Crumbs, pressing crumbs onto chicken to coat well. Place chicken in a single layer in a low pan. Cover and refrigerate for several hours.
Place chicken breasts on sheet pan and bake at 350 degrees for 12 minutes. Chicken should be lightly browned and moist on inside. Top with finely grated 4C® Parmesan Cheese. Serve with Dijon mustard.