Monday, September 14, 2009

Baked Dijon Chicken

Baked Dijon Chicken

Preheat oven to 420
2 boneless skinless chicken breasts (I trim it, and cut mine into 4 chunks so it goes farther)
In one plate/wide bowl stir together:
1/4 c. Dijon Mustard
1/4 c. Evaporated Milk
In second plate/wide bowl stir together:
1/4 c. Bread Crumbs (I use italian or add seasoning to plain)
1/4 c. Grated Parmesan Cheese (fresh is better, but the cheapo stuff works great)

Dredge the chicken breasts/pieces in the mustard/milk mixture, and then coat with the bread crumb/parmesan mixture. Place into ungreased baking dish, and bake at 400 for 20-25 minutes until no longer pink in center (depends on how big/thick your chicken pieces are)

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