Wednesday, June 27, 2007

Baked Dijon Chicken

1/4 cup Evaporated milk
3 to 4 tablespoons Dijon mustard
1/4 cup plain, dry bread crumbs (Panko bread crumbs make it extra crispy and tasty)
1/4 cup parmesan cheese
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves

PREHEAT oven to 475° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.

COMBINE evaporated milk and mustard in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.
BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
I think this would be really yummy with fish fillets, too.

1 comment:

Sara & Company said...

I tried this tonight and it was easy and yummy good. I didn't have Dijon and so used Honey mustard and it was excellent. I served it with Green Beans and Smashed Potatoes (made with Cream Chease, Butter, Garlic & Herb Seasoning, Salt, Pepper, milk, & potato water) Yum!