Delicious Chicken Dijon

I discovered this Chicken Dijon recipe from a church cookbook my aunt gave us for our wedding. This recipe is quick and easy to prepare (you have to start earlier in the day as it requires two hours to sit in the refrigerator), but it tastes like you spent hours working on it. It is very delicious. I have to add it to next week's menu as my mouth is watering just thinking about it! (Ah pregnancy...The mere mention of food makes me crave it.)



Chicken Dijon

4 boneless, skinless chicken breasts

Marinade: 5 tsp. Dijon mustard, 1/4 lb butter or margarine, 1 clove fresh garlic.

Melt butter in saute pan over low heat. Add fresh garlic, simmer on low for 2 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 T fresh parsley, 1 T tarragon, 5T Parmesan Cheese, shredded, 1 1/2 cups crushed bread crumbs.

Mix herbs, cheese and crumbs, blending well. Dip chicken breasts in marinade, coating all surfaces, then breading mixture, packing crumbs in chicken to coat well. Place chicken in single layer in low pan. Cover and refrigerate for 2-3 hours to set breading. Bake at 350 for 35 to 45 minutes. If desired, top with finely shredded Parmesan cheese.

Notes: I usually halve this recipe. I found I never need the full amount of butter. I only use 1 T for two chicken breasts. It is very important not to rush the chilling time. I've chilled it for a shorter time before, and the breading did not adhere as well. I've never topped the chicken with Parmesan at the end either.

Enjoy!