Parmesan-Dijon Chicken
A Betty Crocker betty-crocker-basics recipe for Parmesan-Dijon Chicken.
Ingredients
- 6 skinless, boneless chicken breast halves (about 1/4 pound each)
- 1/4 cup margarine or butter (1/2 stick)
- 3/4 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons Dijon mustard
Instructions
- 1
If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours.
- 2
Cut and discard fat from chicken with kitchen scissors or knife.
- 3
Rinse chicken under cold water, and pat dry with paper towels.
- 4
Heat the oven to 375º.
- 5
Either place the margarine in a shallow microwaveable dish and microwave uncovered on High about 15 seconds until melted, or place the margarine in a pie pan and place in the oven about 1 minute until melted.
- 6
Mix the bread crumbs and cheese in a large plastic bag.
- 7
Stir the mustard into the melted margarine until well mixed.
- 8
To make breadcrumbs, place 4 pieces of bread on a cookie sheet and in a 200º oven about 20 minutes or until dry; cool. Crush into crumbs with a rolling pin or clean bottle.
- 9
Dip the chicken, one piece at a time, into the margarine mixture, coating all sides.
- 10
Then place in the bag of crumbs, seal the bag and shake to coat with crumb mixture.
- 11
Place the chicken in a single layer in the ungreased rectangular pan.
- 12
Bake uncovered 20 to 30 minutes, turning chicken over once with tongs, until juice of chicken is no longer pink when you cut into the center of the thickest pieces.
- 13
If chicken sticks to the pan during baking, loosen it gently with a turner or fork.