Oven-Baked Chicken with Dijon Cream Sauce
Posted: Mon Jul 20, 2009 11:32 amOven-Baked Chicken with Dijon Cream Sauce
This recipe is by Tyson.
8 fresh boneless, skinless chicken breasts
1 egg
2 tbsp. Dijon style mustard, divided
1/2 cup garlic and herb seasoned bread crumbs
1/4 cup flour
2 tbsp. half and half (we used milk)
1/2 teaspoon sugar
1 1/2 tablespoons chopped fresh parsley
Preheat oven to 400 degrees. Spray a 9x13" baking dish with nonstick cooking spray. In a bowl, blend egg, 1 tablespoon mustard together. Place flour in a reclosable plastic bag. Place bread crumbs in a second bag. Place chicken in flour, shake to coat. Dip chicken in egg mixture, then place in bread crumbs and shake to coat. Place chicken in baking dish.
Bake chicken at 400 degrees for 18-20 minutes or until internal juices run clear. Meanwhile, in a small bowl, blend remaining 1 tablespoon mustard, half and half and sugar. Drizzle mustard sauce over chicken. Top with parsley.
This recipe is by Tyson.
8 fresh boneless, skinless chicken breasts
1 egg
2 tbsp. Dijon style mustard, divided
1/2 cup garlic and herb seasoned bread crumbs
1/4 cup flour
2 tbsp. half and half (we used milk)
1/2 teaspoon sugar
1 1/2 tablespoons chopped fresh parsley
Preheat oven to 400 degrees. Spray a 9x13" baking dish with nonstick cooking spray. In a bowl, blend egg, 1 tablespoon mustard together. Place flour in a reclosable plastic bag. Place bread crumbs in a second bag. Place chicken in flour, shake to coat. Dip chicken in egg mixture, then place in bread crumbs and shake to coat. Place chicken in baking dish.
Bake chicken at 400 degrees for 18-20 minutes or until internal juices run clear. Meanwhile, in a small bowl, blend remaining 1 tablespoon mustard, half and half and sugar. Drizzle mustard sauce over chicken. Top with parsley.