Saturday, October 2, 2010

Parmesan Dijon Chicken

Parmesan Dijon Chicken

1/4 cup butter or margarine, melted

2 tablespoons Dijon mustard

3/4 cup Progresso® dry bread crumbs (any flavor)

1/4 cup grated Parmesan cheese

6 boneless skinless chicken breast halves (1 3/4 pounds)

1.Heat oven to 375┬║F. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.

2.Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.

3.Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
I got this recipe from Betty Crocker website. I added crushed up saltines to the dry bread mix. I also added paprika, seasoned salt and garlic salt. I hardly ever stick to a recipe lol.


  1. This looks really good!

  2. Oh yum! The Dijon mustard would really give it a nice kick!

  3. I love Dijon Chicken, great recipe!

    Thanks for stopping by What's Cooking Wednesday! Hope to see you next week!

  4. I wish I could get get hubby to like mustard!

    Thanks for stopping by What's Cooking Wednesday! Hope you link up with us again next week!


  5. This looks so good and easy too! I found you from y'day What's Cooking Wednesday. I would love for you to share this recipe or another at my Tip Day Thursday Carnival over at Around My Family Table. Thanks. Wendy


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