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Baked Chicken Dijon

Soft, fresh bread crumbs offer more texture than dried bread crumbs. For a nutty flavor, use whole-wheat bread.

Prep Time 
Cook Time 
Total Time 
Servings 
6

Ingredients 

4 to 5 (2 pounds) Gold'n Plump® Boneless Skinless Chicken Breasts
1/2 cup (1 stick) butter or margarine, melted and cooled
3 tablespoons Dijon mustard
1 clove garlic, minced, or 2 teaspoons jarred minced garlic
2 cups soft bread crumbs
1 cup freshly grated Parmesan cheese
1/3 cup finely chopped fresh parsley

Instructions 

Preheat oven to 350°F. Lightly coat two rimmed baking sheets with cooking spray.

Place chicken between 2 sheets of plastic wrap and lightly pound to an even 1/2-inch thickness.

Stir together butter, mustard, and garlic in a shallow dish. (The mixture may look curdled, but continue mixing until smooth.)

Stir together bread crumbs, Parmesan cheese, and parsley in a shallow dish.

Dip each chicken breast into butter mixture, coating all surfaces. Press both sides into bread crumb mixture. Place chicken on prepared baking sheets.

Bake for 30 to 35 minutes or until chicken is lightly browned and thoroughly cooked.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      395
    • Calories from Fat 
      57%
    • Total Fat 
      23g
    • Saturated Fat 
      13g
    • Trans Fat 
      1g
    • Total Carbohydrate 
      7g
    • Protein 
      44g
    • Sugars 
      1g
    • Cholesterol 
      150mg
    • Dietary Fiber 
      1g
    • Sodium 
      675mg
  • DAILY VALUE
    • Vitamin A 
      19%
    • Vitamin C 
      7%
    • Calcium 
      27%
    • Iron 
      10%
  • DIETARY EXCHANGES
    • Starch/Bread 
      0.5
    • Fat 
      2
    • Lean Protein 
      6
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source