Baked Crispy Dijon Chicken

This chicken tastes good but the best part is the endless ways you can use this recipe to make different types of chicken!   So try it this first time, and then look at my different ways to spice it up!

A crispy crust that makes you think it was fried!

4 Chicken Breasts, lightly pounded
4 Tbsp. Butter
1/4 C. Dijon Mustard
1/4 C. Milk (I used 2%)
1/4 C. Panko Breadcrumbs
1/4 C. Parmesan Cheese
Pepper

Preheat oven to 450. In a 9x13 pan, melt butter in oven.
Get two bowls. In bowl one, mix the milk and mustard. In bowl two, mix the breadcrumbs, cheese and some grinds of pepper.
Remove the pan from oven. In a 4-part process, dip chicken in milk mixture thoroughly, then coat with bread crumbs, place in buttered pan and then flip so both sides become buttered. Cook for about 40 minutes. It will be crispy and juicy!

A couple fun ideas:

#1 Italian: Dip in milk (no Dijon) and coat with a batter of panko, Italian seasoning and parmesan. Serve with marinara sauce over pasta (a more crispy Chicken Parmesan).

#2 Southern style: Add honey to the milk/Dijon mixture and coat with panko (and a little cayenne!) only. Serve with biscuits.

#3 Buffalo: Add a couple tablespoons of Franks Buffalo Sauce to the melted butter, and the milk and panko can stand alone. Do this with chicken tenders and serve with ranch.

A simple recipe and easy to make your own! I served the original over sautéed kale with a splash of balsamic vinegar.
enjoy, e