Dijon Chicken

    (29)
    1 hour 20 mins

    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'!


    27 people made this

    Ingredients
    Serves: 4 

    • 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

    Directions
    Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

    1. Preheat oven to 175 degrees C (350 degrees F).
    2. 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.
    3. 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.
    4. 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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    Reviews and ratings
    Global ratings:
    (29)

    Reviews in English (21)

    by
    32

    I changed this recipe a little by using boneless, skinless chicken breast and I used a container of all ready made up seasoned bread crumbs but I cut it down to using 1 cup of the crumbs. The crumbs were very granulated and I didn't want to overwhelm the taste of the Dijon mustard sauce. I also added garlic powder to the sauce (1 teaspoon). After I made the sauce, I really liked the flavor and added a side dish of cooked, sliced red potatoes and drizzled the sauce over them when served. This dish was very moist after baking it uncovered for an hour and the potatoes with the sauce was excellent. This sauce will be used again on many of my recipes that calls for Dijon mustard.  -  10 Jun 2007  (Review from Allrecipes US | Canada)

    by
    12

    This dijon chicken was amazing, and so easy to make! It doesn't even need the white wine. When coating with the bread crumbs, start out with half the suggested amount, as I found that the full amount was way more than needed.  -  13 Apr 2005  (Review from Allrecipes US | Canada)

    by
    9

    This is a favorite of ours and I make it almost once a week. I add 1/4 cup of grated parmasean cheese to the bread crumb mixture and it seems to give it a little more crunch to the breading. So good and good for you.  -  26 Jan 2010  (Review from Allrecipes US | Canada)

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