CLINKERDAGGER'S BAKED CHICKEN DIJON
4 boneless, skinless chicken breasts
Marinade:
5 teaspoons Dijon Mustard
1/2 cup butter
1 clove garlic, minced
Breading:
2 tablespoons fresh parsley, minced
5 tablespoons fresh Parmesan cheese, grated
1 & 1/2 cups Panko breadcrumbs
Marinade: Melt butter in saute pan over low heat. Add garlic. Simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let cool enough to touch, but do not let mixture solidify. Whip vigorously until mixture thickens.
Breading Mixture: Mix parsley, cheese and bread crumbs together, blending well.
Entree: Dip chicken breasts in marinade mixture, coating all surfaces, then in breading mixture, packing crumbs onto chicken to coat well. Place chicken in a single layer in a shallow pan. Cover and refrigerate for several hours to set breading. Preheat oven to 350 degrees. Place chicken breasts on sheet pan and bake for 30 minutes (covered with foil) and additional 15 minutes with foil removed, until golden brown.
Serve with Dijon-Mayonnaise (1 part Dijon mustard to 2 parts mayonnaise)
