Thursday, October 13, 2011

Parmesan-crusted Dijon Chicken

3-4 boneless, skinless chicken breasts
1 c bread crumbs
½ c Parmesan Cheese
¼ tsp garlic powder
¼ tsp onion powder
1 tsp lemon pepper
3 T mayonnaise
¼ c Dijon mustard
¼ c heavy cream
2 T honey

Preheat oven to 375°

Combine the bread crumbs, Parmesan cheese, garlic powder, onion powder and lemon pepper together in a shallow dish. In a separate dish, mix together the mayo, mustard, cream and honey. Cover the chicken breasts with the mustard mix, then coat with the bread crumbs. Spray a cookie sheet with cooking spray and place each chicken breast on the pan.

Bake at 375° for 10 minutes each side until it develops a crusty coating.

(If you choose to have a crispier crust, fry lightly in ¼ c vegetable oil 7-8 minutes on each side until the juice from a cut to the center of the meat runs clear.)

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