Sunday, November 8, 2009

Once upon a time there was... Parmesan Chicken

Parmesan Chicken is not Chicken Parmesan.  There is no tomato sauce, no mozzarella cheese, and no crispy breading - actually there is crispy breading, but you get the idea - this is nothing like the classic italian dish.  We figured we should make this very clear prior to reading so you would not get all excited about chicken parmesan.  But you should be excited!  This is a great weeknight dish that is in our rotation.  (And someday we'll post our famous chicken parmesan too.)  This recipe is orginally from Linda Larsen at

8 boneless skinless chicken breasts
1/2 c dijon mustard
1/4 c apple juice
2 cloves garlic, minced
1 c breadcrumbs
1 cup grated parmesan cheese
1 tsp dried basil
2 Tbsp melted butter
salt and pepper

1.  preheat the oven to 375.

2. combine mustard, apple juice and garlic in one shallow pan.  combine crumbs, cheese, basil, melted butter, salt and pepper in the other.  coat chicken in mustard pan, then roll it in the crumb pan.

3. place chicken in lined pan and bake 20-30 min until fully cooked

And so you will see that this is a great weeknight meal worthy of repeating many, many times.

Pig, out.

1 comment:

  1. I made this chick last night and we both liked it. I had a bit of Dijon mix left so I will coat thicker next time for even more flavor. Cleanup was a breeze using non stick Reynolds wrap:). We say 5 yums up!


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