Melt butter in saucepan over low heat. Add garlic and simmer on low heat for 5 minutes. Blend in mustard, stirring well. Remove from heat and let cool to touch, but not solidify. Whip vigorously until mixture thickens.
In a bowl, mix parsley, cheese, and bread crumbs, blending well. Dip chicken breasts in butter mixture, coating all surfaces, then in bread crumb mixture, pressing crumbs onto chicken to coat well. Place chicken in single layer in shallow pan. Cover and refrigerate for several hours to set breading.
Place chicken breasts on sheet pan and bake at 350 degrees for 12 minutes. Chicken should be slightly browned and moist on inside. Top with finely shredded Parmesan. Serve with Dijon Mayonnaise (1 part Dijon to 2 parts mayonnaise).
Originally Submitted
12/29/2009
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