Baked Chicken Dijon
- 4 Boneless Chicken Breasts-Skin Removed
- 5 tsp Dijon mustard
- 1/4 lb butter
- 1 clove garlic
- 2 T Fresh Parsley, minced
- 5 T Parmesan cheese, shredded (plus more to top chicken when cooked)
- 1 +1/2 cup Panko
- Side sauce:
- 1 part Dijon, 2 parts mayonnaise.
Melt butter in saucepan over low heat. Add garlic, 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.
Mix parsley, cheese, and panko together. Blend well. Dip chicken breast in marinade coating all sides. Then breading mix, packing breading onto chicken to coat well.
Place chicken in a single layer in a low pan. Cover and refrigerate for several hours to set breading.
Place chicken on sheet pan and bake at 350 degrees for 12 minutes. Top with Parmesan cheese and serve with Dijon side sauce