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About this recipe:
Chicken breasts with a Dijon mustard/white wine sauce, coated with bread crumbs and baked to perfection - with the skins on! The French flair and flavours make this dish simply 'magnifique'!
4 bone-in chicken breast halves, with skin
2 teaspoons salt
2 tablespoons butter
3 cloves garlic, chopped
3 tablespoons Dijon mustard
2 tablespoons white wine
2 cups (200g) seasoned dry bread crumbs
10 min › Cook:
1 hr 10 min › Ready in:
1 hr 20 min
Preheat oven to 175 degrees C (350 degrees F).
Season chicken with salt. In a small skillet or saucepan, saute butter, garlic, mustard, and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.
Place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. Place coated chicken pieces in a lightly greased 24cmx34cm baking tin.
Bake at 175 degrees C (350 degrees F) for 1 hour or until chicken is cooked through and juices run clear.
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