Drew's Dad Turns 70

Clinkerdagger Restaurant -- dijon Chicken

Roasted Chicken Dijon


Clinkerdagger Restaurant (Spokane, WA)



4 chicken breasts, scallopini style - cut in flat halves and pounded thin (or in thirds if you don't want to pound them)



Sauce:

5 T Dijon

1 stick butter

1 large garlic clove, minced



Panko Mix:

1.5 cups panko

1/2 cup freshly grated parmesan (or more)

2-3 T parsley



Preheat oven to 350.



Heat sauce ingredients in pot, stirring. Let cool and then whisk until completely mixed. Do not let cool for too long.



Sprinkle chicken breasts with salt and pepper, then toss into mustard sauce and coat completely. Dredge through panko mix and place on a large cookie sheet.



Bake chicken for 10 minutes, flip over and bake for 10 more minutes, until golden brown and cooked through. If the outer crust is not crispy then raise oven rack and increase temp to broil. Cook chicken for a minute or two on each side until golden brown.