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Recipe

Parmesan-Dijon Chicken

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Perfectly seasoned and coated baked chicken breasts. Finally a way to wake up those boring weekday meals.

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( 264 Ratings)

264 Ratings

5 Stars 56%

4 Stars 24%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 96 )

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BEST OF
2010Winner:

Spring 2010

PREP TIME 10 Min
TOTAL TIME 40 Min
SERVINGS 0

1/4: cup butter or margarine, melted

2: tablespoons Dijon mustard

3/4: cup Progresso® dry bread crumbs (any flavor)

1/4: cup grated Parmesan cheese

6: boneless skinless chicken breast halves (1 3/4 pounds)

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1 Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
2 Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
3 Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

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Expert Tips

Go ahead and add a pinch of this or a dash of that. Try adding dried basil, thyme, sage or rosemary leaves, dried dill weed or seasoned salt to taste to the bread crumb mixture.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 285

(Calories from Fat 125 ),

Total Fat 14 g

(Saturated Fat 7 g,),

Cholesterol 95 mg;
Sodium 420 mg;
Total Carbohydrate 10 g

(Dietary Fiber 0g,

Protein 30 g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
4 Lean Meat;
1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 96 Reviews View All

Posted 12/13/2012 6:46:37 PM REPORT ABUSE camperdude said:

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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