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camperdude rated and reviewed the recipe Parmesan-Dijon Chicken
Parmesan-Dijon Chicken
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"Not bad, but not great either. I scaled it back to make 2 servings. The chicken came out perfectly cooked, very juicy, and - with a few modifications - the breading stuck like glue and had a great texture. That's the good news. The bad news is, as others have mentioned, it just doesn't have a whole lot of flavor, which, when you consider that there's only 1/3T of Dijon per breast, isn't surprising. If you want a Dijon flavor, you're going to have to up the mustard considerably. For the breading, I did as some suggested and dredged the breasts in flour first, then the butter/Dijon mix, then the breadcrumbs. The breading stuck like glue, even when I dropped one of them trying to turn them! I thought it was funny that there was no salt/pepper, so I sprinkled Montreal seasoning on the breasts before I breaded them. I used 1 1/2 T of Dijon on just 2 breasts, and I still felt that it seriously lacked flavor. I might try just a mustard coating, or maybe even some dry mustard. It was also store brand Dijon - perhaps a brand name would be better. I heated one up the next day, and the flavor was way better. Also putting some dill on it helped! All in all, a not bad, very easy dish with a lot of room for experimenting."
Posted on 12/13/2012
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Posted 12/13/2012 6:46:37 PM REPORT ABUSE
Parmesan-Dijon Chicken
Parmesan-Dijon Chicken
Rating:
Not bad, but not great either. I scaled it back to make 2 servings. The chicken came out perfectly cooked, very juicy, and - with a few modifications - the breading stuck like glue and had a great texture. That's the good news. The bad news is, as others have mentioned, it just doesn't have a whole lot of flavor, which, when you consider that there's only 1/3T of Dijon per breast, isn't surprising. If you want a Dijon flavor, you're going to have to up the mustard considerably. For the breading, I did as some suggested and dredged the breasts in flour first, then the butter/Dijon mix, then the breadcrumbs. The breading stuck like glue, even when I dropped one of them trying to turn them! I thought it was funny that there was no salt/pepper, so I sprinkled Montreal seasoning on the breasts before I breaded them. I used 1 1/2 T of Dijon on just 2 breasts, and I still felt that it seriously lacked flavor. I might try just a mustard coating, or maybe even some dry mustard. It was also store brand Dijon - perhaps a brand name would be better. I heated one up the next day, and the flavor was way better. Also putting some dill on it helped! All in all, a not bad, very easy dish with a lot of room for experimenting.
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