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Thread: Oven-Baked Chicken Dijon

  1. #1
    Join Date
    Oct 2002
    Location
    Central PA
    Posts
    42

    Thumbs up Oven-Baked Chicken Dijon

    I just tried this recipe from a cookbook I purchased a few months ago - Seasons of Central Pennsylvania (which has many other great sounding recipes!). The chicken was moist, flavorful and was very easy to put together.


    * Exported from MasterCook *

    Oven-Baked Chicken Dijon

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 whole boneless skinless chicken breasts -- boned and skinned
    salt
    pepper
    1/3 cup dijon mustard
    2/3 cup plain nonfat yogurt
    3 cloves garlic
    1 cup bread crumbs (I used panko)
    1 teaspoon Herbes de Provence -- or 1 teaspoon total mixed thyme, rosemary, bay, lavender, and oregano)

    Preheat oven to 350F and lightly spray a baking tray with cooking spray. Cut chicken breasts in half and remove connective tissue. Flatten slightly with a mallet between two sheets of parchment or waxed paper. Sprinkle chicken with salt and pepper.

    Mix mustard, yogurt, and garlic together and place in a shallow container large enough to hold one of the cutlets. In another container, mix the bread crumbs, herbs, 1/2 teaspoon salt and 1/4 teaspoon pepper.

    Dip each piece of chicken into the mustard-yogurt mixture, then pat both sides in the bread-crumb mixture. Place chicken on prepared baking tray. Bake for 30-35 minutes, until chicken is fully cooked and juices run clear.

    Source:
    "Seasons of Central Pennsylvania"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 227 Calories; 3g Fat (12.6% calories from fat); 32g Protein; 16g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 418mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
    Last edited by klwmsrd; 05-07-2004 at 06:13 AM.

  2. #2
    Join Date
    Aug 2003
    Location
    Metrowest
    Posts
    968
    Thanks! DD brought home some herbes de Provence and I have plain yogurt sitting there in the fridge, calling to be used. It's on the menu for the weekend!
    -Donna
    No matter how you slice the baloney, there are always two sides!

  3. #3
    Join Date
    Aug 2000
    Location
    Delray Beach, FL
    Posts
    4,514
    Thanks for the review and the tip on the cookbook...I just ordered it from Amazon!

    Although we live in South Florida now, I was born and raised in PA, and I'll always be a Pennsylvania girl at heart

    SusanL...I think you need this book also

    ~Gail
    "I expect to pass through life but once.
    If, therefore, there be any kindness I can show or any good thing I can do any fellow being, let me do it now and not defer or neglect it, as I shall not pass this way again."
    -William Penn (1644-1718)

    ~~www.Nurse-Gail.com~~

  4. #4
    Join Date
    Oct 2002
    Location
    Central PA
    Posts
    42
    If anyone would like me to list some of the other recipes in the book I would happy to do so this evening.

  5. #5
    Join Date
    Oct 2002
    Location
    Central PA
    Posts
    42
    I forgot to add that I used panko instead of regular breadcrumbs.

  6. #6
    Join Date
    Aug 2000
    Location
    Delray Beach, FL
    Posts
    4,514
    Please do! My copy will arrive next week...what were your favorites?
    ~Gail
    "I expect to pass through life but once.
    If, therefore, there be any kindness I can show or any good thing I can do any fellow being, let me do it now and not defer or neglect it, as I shall not pass this way again."
    -William Penn (1644-1718)

    ~~www.Nurse-Gail.com~~

  7. #7
    Join Date
    Aug 2003
    Location
    Greenville SC
    Posts
    679
    Please do post more recipes! I cannot afford to buy more cookbooks right now. My mom grew up in Eastern PA.
    Never mistake motion for action.
    -Ernest Hemingway

  8. #8
    Join Date
    Aug 2002
    Location
    Philly Burbs
    Posts
    2,431
    This looks simple and good. One question: should the garlic be minced?
    Kristin

    Even a fish wouldn't get into trouble if he kept his mouth shut.

  9. #9
    Join Date
    Aug 2000
    Location
    Texas
    Posts
    24,224
    Thanks for the recipe. I have some chciken defrosting for tonight's dinner and was wondering how I would prepare it. Will have to sub the herbes de Provence as DH really doesn't like the lavender!
    Well-behaved women seldom make history!

  10. #10
    Join Date
    Oct 2002
    Location
    Central PA
    Posts
    42
    I apologize for taking so long to post recipes - my computer was infected with the sasser virus.

    Yes, the garlic does need minced in the above recipe.

    The recipes are divided into seasons - here is a sampling:

    Spring Recipes

    Irish Potato, Leek, and Bacon Soup
    Roasted Asparagus with Bacon-Shallot Vinaigrette
    Maple Apple Pie
    Coffee Ice Cream Punch
    Bitter Greens Salad
    Confetti Rice
    Honey Applesauce Oatmeal Cookies
    Indian Spiced Vegetables
    English Cheddar Chowder
    Spinach Salad with Creamy Sweet-and-Sour Dressing
    Twice-Roasted Plum Tomatoes
    Baked Trout
    Asparagus Salsa
    Oatmeal Bread
    Cajun Seafood Kebabs

    Summer Recipes

    Plum Barbecued Chicken
    Smoked Fish with Mustard Dill Sauce
    Rhubarb Crisp
    Rhubarb Cake
    Superior Gingerbread
    Zucchini Bread
    Sauteed Zucchini
    Zucchini Milano
    Lemon-Garlic Dressing for Green Salad
    Blueberry Blintzes
    Raspberry Corn Muffins
    Strawberry Watermelon Salsa
    Grilled Salmon with Fruit Salsa
    Fresh Raspberry Mango Salsa
    Celebration Cake
    Thai Shrimp and Corn Cakes
    Roasted Corn Salsa
    Grange Shoofly Cake

    Winter Recipes

    Raspberry Truffles
    Toasted Coconut Rum Truffles
    Mocha Chocolate Chip Pound Cake

    Fall Recipes

    Omelette with Chanterelles
    Green Bean Salad
    Steamed Salmon in White Wine
    Apple Butter Sour Cream Cake
    Microwave Pumpkin Oatmeal
    Raspberry Pork Tenderloin
    Ham Potpie
    Venison Steaks with Morel Sauce


    So far I have only tried the Rhubarb Crisp and Roasted Corn Salsa, and both were very good!

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