Dijon Chicken

Dijon Chicken

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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'!

Marilyn Holmes

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

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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