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Cuisine

Dijon Chicken

Demonstrated by: Aileen Chikasuye and Deborah Hanson.
Our Favorite Recipes - July 1, 1997.

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Ingredients:

Dijon Chicken

  • 3 lb boneless, skinless chicken breasts
  • 1/2 cup flour, seasoned with salt and pepper
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/3 cup Dijon mustard
  • 2 - 3 large sprigs fresh rosemary
  • 1 cup shredded mozzarella, provolone or Swiss cheese

Directions:

  1. Dredge chicken in seasoned flour.
  2. In a large skillet, heat olive oil; lightly brown garlic.
  3. Brown chicken on both sides; remove and place in a baking pan.
  4. Spread mustard over chicken pieces.
  5. Sprinkle each piece with rosemary leaves.
  6. Place remaining rosemary sprigs in baking pan.
  7. Cover with foil and bake in electric oven at 325°F for 20 minutes.
  8. Remove foil, bake for 10 more minutes, or until brown.
  9. Sprinkle cheese over chicken and continue baking until cheese melts, about 10 minutes.

Makes 6 servings.

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