Rated 5 out of 5

Baked Chicken Breast in Dijon Mustard Dressing

This is my own version of bistro food, and it lies at the intersection of French haute cuisine and home-style cooking. This flavorful Baked Chicken Breast is topped with glazed walnuts, on a bed of nutty and tangy Organic Black Beluga Lentils with Balsamic Vinegar and Dijon Mustard dressing. A scrumptious Lentil and Heirloom Rice Salad delivers the counterpoint with a zesty lemon, garlic, cumin and Olive Oil dressing. A French red would have been ideal over some pleasantly ambiguous conversation, I thought. But, as we were to about to be seated for this unexpected lunch, Joel and I decide to record the dishes to make a “foodsie”. Why not? So we forgot the wine, the talk, the glances, and simply, just ate away. He smiles, that’s all I need to see. Till the next surprise then.

INGREDIENTS:

  • 1 1/2 tablespoon Dijon mustard
  • 1 1/2 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried tarragon or basil
  • 1 cup breadcrumbs
  • 2 boneless, skinless chicken breast halves
  • salt and pepper, to taste
  • chopped fresh parsley

INSTRUCTIONS:

  • Preheat the oven to 450 degrees F. Grease a rimmed baking sheet or shallow baking dish.
  • In a bowl, stir together the mustard, olive oil, garlic, and tarragon. Mix until smooth. Place the breadcrumbs in a shallow dish.
  • Season the chicken on both sides with salt and pepper. Spread the mustard mixture evenly on both sides of the chicken then dredge the chicken in the breadcrumbs, coating them on all sides with the crumbs.
  • Place the chicken on the baking sheet and place in the oven. Bake at 450 degrees F for 10 minutes. Turn the chicken over and bake 5 more minutes or until the chicken is cooked through. If the chicken browns too quickly, cover it with foil.
  • Serve the chicken hot garnished with parsley, if desired.

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