Crisp Dijon Chicken

Name: Crisp Dijon Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps butter, melted; 2 Tbsps Dijon mustard; 54 milliliters dry bread crumbs; 340 grams boneless skinless chicken breast halves each)

Crisp Dijon Chicken takes approximately 30 minutes from beginning to end. This recipe serves 2. One portion of this dish contains around 40g of protein, 18g of fat, and a total of 410 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of butter, chicken breast halves, bread crumbs, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person found this recipe to be flavorful and satisfying.

Instructions

Place crumbs into a shallow bowl. Flatten each chicken breast to 1/2-in. thickness; brush with mustard, then coat with crumbs.

Ingredients you will need

Chicken Breast

Mustard

Equipment you will use

Bowl

Place in an 11-in. x 7-in. baking dish coated with cooking spray; drizzle with butter.

Ingredients you will need

Cooking Spray

Butter

Equipment you will use

Baking Pan

Bake, uncovered, at 350° for 20-25 minutes or until juices run clear.

Equipment you will use

Oven

Equipment

Bowl

Baking Pan

Oven

Ingredients

Servings:

2Tbsps

butter, melted 2Tbsps

Dijon mustard 54milliliters

dry bread crumbs 340grams

boneless skinless chicken breast halves each)

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Crisp. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Caves Roger Goulart Gran Reserva Cava. It has 4.7 out of 5 stars and a bottle costs about 22 dollars.

Caves Roger Goulart Gran Reserva Cava

The wines employed for cava production are chosen with great care and are subject to a minimum ageing period of four years. After 24 months – and once a year – the bottles in ageing are subject to the déplacé technique, which consists of shaking the bottles in order to homogenize the yeast and obtain a greater extraction in terms of their aromatic and taste potential, over their more than 48 months of ageing. The result is a delicate cava with a pale yellow coloring, light golden tones, and an incredible sparkle, as well as interesting, complex and powerful bouquets.Blend: 60% Xare-lo, 20% Macabeo and 20% Parellada