Garlic
Chicken Dijon
| INGREDIENTS: |
YIELD: 2 Servings |
| Chicken Breast – 10oz double sided, boneless,
skinless |
2 each |
| Garlic-Dijon Baste – recipe follows |
1/2 cup |
| Parmesan Crumbs – recipe follows |
1/2 cup |
| Salt |
1/8 tsp. |
| Black Pepper – fresh ground |
1/8 tsp. |
|
INGREDIENTS: GARLIC-DIJON BASTE |
YIELD: 1/2 CUP |
| Dijon Mustard |
4 Tbsp. |
| Garlic - fresh, minced |
1/2 tsp. |
GARLIC-DIJON
BASTE PROCEDURE:
-
Mix
ingredients together well, hold refrigerated until needed.
| INGREDIENTS: PARMESAN CRUMBS |
YIELD: 1/2 CUP |
| Bread Crumbs – coarse |
1/2 cup |
| Butter – whole, salted |
2 Tbsp. |
| Parmesan – grated |
2 Tbsp. |
| Parsley – fresh, minced |
2 tsp. |
PARMESAN
CRUMBS PROCEDURES:
-
Melt
butter in a sauté pan. Add the bread crumbs, toss until well coated.
Cool to room temperature. Add the Parmesan cheese and parsley.
Mix together well. Hold at room temperature until needed.
COOKING
PROCEDURE:
-
Pre
heat oven to 375 degrees. Season each breast with the salt and
pepper, place on the plank. Place the plank in the oven and cook for
4-5 minutes. Remove from the oven and turn the breasts over.
Baste each breast with 2 Tbsp. of garlic-Dijon baste. Coat the top of
each breast with ¼ cup of Parmesan crumbs. Return to the oven
and cook for 15-18 minutes or until breading has a golden brown color
and the breasts reach 145 degrees internal temperature. Remove from
the oven and serve. Serve with a wild rice pilaf.
|
