| Recipes |
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Dijon Chicken Breasts
(serves four)
This is a simple and healthy
way to prepare boneless chicken breasts. To
keep it simple, I usually serve it with a high quality boxed rice pilaf
such as Near East Toasted Almond Pilaf and steamed broccoli.
You will need:
- 4 boneless, skinless chicken
breast halves
- 4 teaspoons dijon-style
mustard
- Italian seasoned bread
crumbs
- 1/2 cup dry white wine
(can substitute chicken broth)
- 1 box rice pilaf-suggestions:
Near East Toasted Almond Pilaf or Fantastic Foods 4 Grain Rice Pilaf
- 1 bunch broccoli
Instructions:
- Preheat oven to 350 degrees.
- Trim, wash and pat dry
each chicken breast half. Spread the mustard evenly over each breast.
- Spread about 3/4 cup breadcrumbs
onto a plate. Gently coat the mustard side of each breast by turning
upside down into the plate of breadcrumbs.
- Place the chicken breasts,
crumb side up, in a shallow baking dish. Pour the wine or broth into the dish
around the chicken.
- Bake the chicken in the
preheated oven for about 20 minutes or until the crumbs are golden
and the chicken is just cooked through. It will feel firm to the
touch.
- To crisp up the breadcrumbs
you may want to move the chicken to the top rack and broil the breasts
for about 2 minutes just before serving.
- While the chicken is cooking,
prepare the rice pilaf according to package directions.
- Cut broccoli into florets
and steam for about 3 to 5 minutes just before serving. Broccoli should be bright green and still
a little crunchy. If no steamer on hand, blanch the broccoli for
2 to 3 minutes in boiling water, drain well and serve.
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