CHICKEN... again!?

New year, new recipe... new favorite

Published: Wednesday, Jan. 9, 2013 8:50 a.m. CDT
Caption
(Herald Photo by Lisa Pesavento)
Dijon Crusted Chicken Breast, which goes great with sides of potatoes and fresh vegetables, can be baked, but it is much easier and crunchier to make it on top of the stove.

It's 2013.  Isn’t it time to add a new chicken breast recipe? There are so many different ways to fix chicken.This recipe for Dijon Chicken is delicious and easy to prepare.

Growing up, my mother would prepare chicken by dipping it in a mixture of egg and milk and then in crushed corn flakes. For years, I thought that this was the only way to prepare chicken.

Fortunately I have realized, over the years, that there are a multitude of ways that chicken can be prepared. Just when I think I have cooked chicken every way possible, I find a new recipe.

Dijon Chicken is not only delicious, but also easy to prepare and cooks in hardly any time at all.
My mother always baked her chicken and would pour a small amount of butter over it while it was baking. The Dijon Chicken can be baked, but it is much easier and crunchier to make it on top of the stove.

The flavors in this are very subtle, so even the kids will love it.

I was so glad that I dried some thyme from my garden this summer.  It really adds a lot to this recipe. If you are buying thyme in the grocery store, let me suggest that you purchase the thyme leaves. Crush the leaves in the recipe for optimum flavor.

Given the option, I always buy the spice that comes in a leaf. They are more flavorful and seem to last longer. You can use a mortar and pestle to crush the leaves. I do not have that, so I just crush them with my hands.

Speaking of spices, go through your spice cabinet and throw out those spices that you have had for a while. I think that anything over a year is too old. I buy the small jars of spices whenever possible because you use it up faster and, therefore, the spice is fresher. Makes sense, to me at least.

My mother (hope she doesn’t mind my saying this) keeps her spices for years. I think after a while a spice that is old is the same as cooking with sawdust. Not too appetizing.

When preparing Dijon Crusted Chicken Breasts, mix the dry ingredients first. You can use freshly grated Parmesan cheese or the Parmesan cheese in the shaker jar. Both work in this recipe.  I usually just use what I have on hand.

I especially like this recipe because the ingredients are things that I generally have in my pantry.

The recipe calls for Dijon mustard.  Dijon is definitely the best to use. It gives the chicken a really good flavor. I will admit that I have used regular mustard when I didn’t have Dijon. No one but me seemed to notice.

I am certain that you have a favorite way of preparing chicken. Try this recipe; it could become one of your favorites.

And remember, …a good cook always cleans up!

DIJON CHICKEN BREASTS

1/3 cup dry breadcrumbs
1 TB grated Parmesan cheese
1 tsp. Italian seasoning
½ tsp. dried thyme
¼ tsp. salt
¼ tsp. pepper
4 boneless skinless chicken breasts (4-oz. each)
2 TB Dijon mustard
1 tsp. olive oil
1 tsp. butter or margarine

Mix together breadcrumbs, Parmesan cheese, Italian seasoning, thyme, salt, and pepper.

Brush chicken with mustard and roll in crumb mixture.

In large nonstick skilled, cook chicken in oil and butter over medium heat for 5 to 6 minutes on each side or until a meat thermometer reads 170 degrees.

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