Recipe of the Month
March, 2010
March, 2010
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Denise's Parmesan-Dijon Chicken
1/2 Cup dry bread crumbs
1/2 Cup grated Parmesan-Romano cheese
1/4 Cup olive oil
2 Tablespoons Dijon mustard
4 Boneless, skinless chicken breasts
Pre-heat oven to 375 degrees. Place a cooling rack inside a comparable
baking or broiling pan. Spray with olive oil or Pam. Mix bread crumbs
and Parmesan-Romano cheese together in a zip-lock bag. Combine olive
oil and mustard in a shallow bowl and whisk with a fork until emulsified.
Dry each chicken breast with a paper towel, then dip both sides of
breast into mustard/oil emulsion, coating completely. Place each piece,
separately, in the prepared bread crumb/cheese mixture in the zip-lock
bag and shake until completely coated. Transfer each coated breast to
rack. When all four breasts are coated and on the rack, place pan in
pre-heated oven and cook for 25-30 minutes or until done.
Remove from oven and rest for 10 minutes before serving.
1/2 Cup dry bread crumbs
1/2 Cup grated Parmesan-Romano cheese
1/4 Cup olive oil
2 Tablespoons Dijon mustard
4 Boneless, skinless chicken breasts
Pre-heat oven to 375 degrees. Place a cooling rack inside a comparable
baking or broiling pan. Spray with olive oil or Pam. Mix bread crumbs
and Parmesan-Romano cheese together in a zip-lock bag. Combine olive
oil and mustard in a shallow bowl and whisk with a fork until emulsified.
Dry each chicken breast with a paper towel, then dip both sides of
breast into mustard/oil emulsion, coating completely. Place each piece,
separately, in the prepared bread crumb/cheese mixture in the zip-lock
bag and shake until completely coated. Transfer each coated breast to
rack. When all four breasts are coated and on the rack, place pan in
pre-heated oven and cook for 25-30 minutes or until done.
Remove from oven and rest for 10 minutes before serving.