Parmesan Dijon Chicken

Parmesan Dijon Chicken




  • 2 cups fine fresh bread crumbs
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon Minced Garlic
  • 2/3 cup Dijon mustard
  • 3 tablespoons dry white wine
  • 10 chicken breast halves, boneless skinless
  • 1/4 cup margarine or butter, melted
A Do-Ahead This crunchy coating is just piquant enough to add unique flavor and texture to succulent chicken breasts.


  1. Dry bread crumbs at room temperature for several hours. Combine bread crumbs, Parmesan cheese, parsley and garlic. In shallow pan, combine mustard and wine. Dip chicken pieces in mustard mixture; roll in crumb mixture to coat. Arrange in 9x13 inch glass baking dish. Refrigerate, covered, up to 8 hours.
  2. To Bake: Drizzle with melted margarine. Bake, uncovered, in a preheated 350 F oven until chicken is tender and juices run clear (50-60 minutes).
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.