Monday, December 28, 2009

Parmesan- Dijon Chicken

ou remember this list? Well tonight I crossed one off - Parmesan-Dijon Chicken.

It was so incredibly good. It was the first dinner in a long time that Andy and I did NOT have to fight our children to eat. Actually, Lincoln (who is a good eater) was eating the chicken so fast, I finally just stopped eating until he was done.

My personal opinion:

The recipe was super easy. The one direction I didn't follow was turning the chicken. Therefore, it was a little soggy and less crispy on the bottom. That really didn't bother me much.

I am NOT a big fan of Dijon mustard BUT in this recipe, it gave the chicken just the right flavor.

I could only taste a hint of Parmesan taste but it (along with the bread crumbs) kept the chicken extremely moist.

Andy also kept saying things like "yummy!", "MMM...." and "Honey, this is REAL good!". That always makes me feel good!

All in all, this recipe was a success! It is going in my dinner rotation and we will be looking forward to every time we get to eat it!

Here is the recipe:

Parmesan-Dijon Chicken

1 3/4 lbs. of chicken tenderloins
3/4 c. of bread crumbs
1/4 c. shredded Parmesan cheese
1/4 c. butter
2 T. Dijon mustard

1. Thaw chicken.
2. Preheat oven to 375 degrees.
3. Melt butter and mix in Dijon mustard- set to side.
4. Combine bread crumbs and cheese in a Zip-loc bag.
5. Dip chicken in butter-mustard mixture.
6. Place in bag one at a time and shake until totally covered in mixture.
7. Place in an ungreased 9x13 pan.
8. Bake for 20-30 minutes turning chicken once.

That's all there is to it and it is so delicious! Andy helped me and kept singing some kind of "Shake and Bake" jingle. If you decide to try this recipe, I wouldn't recommend it! :)


Mrs. P. said...

Sounds yummy :)


Cole said...

Wow, those sound really good!!

Thanks for joining in the fun at TATT! :-)

Brenda said...

That looks very yummy!

Lisa@BlessedwithGrace said...

Looks like a recipe we would like around our house. Thanks. Happy New Year and thanks for linking to TMTT.