- ¼ cup butter, melted
- 2 tbs. Dijon mustard
- ¾ cup dry bread crumbs
- ¼ cup grated Parmesan cheese
- 6 boneless skinless chicken breast halves (1 ¾ pounds)
- Try egg for flour to stick
1. Heat oven to 375 degrees. Mix butter, honey, 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, 13x9in.
3. Bake uncovered 20-30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
I haven’t perfected making it look pretty yet, but I have also never had bread crumbs available so they may work better than flour. You can also vary it a bit by adding any sauce instead of the mustard. I’ve tried it with a Cajun garlic sauce and it was just as good. I’m still experimenting with other sauces so feel free to try your own.
Parmesan Dijon Chicken Fingers
