Crispy Dijon Chicken Breasts
Ingredients
1 cup bread crumbs (Fresh is best, pulse 2 slices of hearty white bread in a food processor until coarse)
2 tablespoon olive oil
Salt and pepper
1⁄2 cup Dijon mustard
1⁄2 cup mayonnaise
4 tablespoon fresh chives, minced
2 tablespoon sour cream
2 teaspoon white wine vinegar
6 boneless, skinless chicken breast cutlets
Instructions
1. Adjust oven rack to upper-middle position and heat oven to 425*F. Combine bread crumbs, oil, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper in bowl. Combine mustard and mayonnaise in small bowl; reserve 1⁄4 cup mustard-mayonnaise mixture for chicken, then stir in chives, sour cream, and vinegar to make sauce for serving.
2. Pat chicken dry with paper towels, season with salt and pepper. Brush one side of each breast with the reserved mustard-mayonnaise mixture and then press the same side of the chicken into the bread crumb mixture to adhere. Place chicken on a baking sheet lined with parchment paper.
3. Bake until crumbs are golden brown and chicken registers 160*F, 18-22 minutes. Serve with mustard sauce.
Comments
I have a hard time believing that, up until this year, I had no experience with baked chicken. It’s so easy to make and extremely versatile as well! I chose this recipe to go along with Mashed Potato Casserole and it was a great pairing. The sauce from the chicken even went well with the potatoes too! The recipe is from the 2007 Cook’s Country Annual. I’ve started buying a loaves of Arnold’s Country White Bread for all of my bread crumb needs.
Shown here with Bok Choy with Garlic.
Cook’s Country 2007