Thursday, March 1, 2012

Panko Crusted Dijon Chicken




3 words: Please. Make. This.

This was an experiment last night (I called it my "Operation Panko Crusted Dijon Chicken") and it was a wild success resulting in one of the juiciest, tastiest chicken dishes ever.  It was also one of the easiest dinners I have ever prepared.  And the most exciting part, it's heart healthy!  You wont believe it because when you bite into the chicken, you will taste a buttery Dijon glaze beneath the crispy Panko crust.  But there is no butter in this recipe, I promise.  I think the combination of ingredients here magically transforms this chicken dish into something truly spectacular.  I really hope you get a chance to try this recipe.


PS- I made it with a side of baby broccoli I popped into the oven ~15 minutes before the chicken would be finished and prepared it the same way as my Broccoli Rabe with Edge: http://www.alliswellthateatswell.com/2012/01/10-minute-broccoli-rabe-with-edge.html 




Ingredients:
2 boneless skinless chicken breasts
3/4 cup Panko (Japanese bread crumbs)
2 tablespoons olive oil
Pinch of dried parsley
A few shakes of garlic salt
Pepper to taste
2 heaping tablespoons Dijon mustard (I used Grey Poupon Country Dijon and highly recommend it for this recipe: http://www.amazon.com/Grey-Poupon-Country-Dijon-Mustard/dp/B005GVCY2K)


Instructions:
First preheat the oven to 400 degrees.  Then, place Panko, garlic salt, parsley and pepper onto a plate and mix ingredients well.  Add olive oil and work it through the Panko mixture gently with your hands so it saturates all the breadcrumbs (there shouldn't be any dry "loose" Panko that has not come into contact with the olive oil):


After you have washed your chicken breast and pat dry, rub half of the mustard (1-tablespoon) all over one chicken breast (top, bottom, sides) as seen here:


And then dredge in the Panko/garlic salt/parsley/pepper/olive oil mix so that the entire surface of the chicken breast is well coated.  Repeat with the other chicken breast and place them onto a baking sheet or Pyrex dish (I lined mine with aluminum foil for easier clean up).  When ready, place chicken into the oven and cook for 20 minutes on one side, then flip and cook for another 20 minutes:




While the chicken was cooking, I took my baby broccoli and tossed it in some olive oil, garlic salt and red hot pepper flakes just so it was ready.  About 15 minutes before the chicken was finished, I placed the baby broccoli into the oven so both the protein and veggies would be ready at the same time:


And done!  Now how easy was that?!  Plate however you like and enjoy, from my kitchen to yours:





5 comments:

Lucy said...

Looks delicious!

Nurse and Hospital Stories said...

Seems so delicious as well as nutritious. Easy recipe too.

Thanks a lot,
Peny@nursing shoes

Solmaz Amirnazmi said...

You're welcome! I hope you both get a chance to try; really is an easy preparation :-)

Brian said...

This is great, Solmaz! I've done almost the exact thing using crushed/sliced raw or toasted, unsalted almonds instead of panko, but I will definitey try with panko!

Solmaz Amirnazmi said...

Ooooh almonds sound fantastic too! I do that with tilapia but no mustard in that recipe. Will eventually post that one; it's yummy. Enjoy the panko!