Parmesan Dijon Chicken Breasts October 7, 2013

Filed Under: Cassoulet seasoning,Recipe - Sue Fuirst @ 8:37 pm

Parmesan Dijon Chicken Breasts

6 skinless boneless chicken breast halves

½ cup Dijon mustard or any mustard of your choice

2 Tb crème fraiche or mayonnaise

1 cup panko (Japanese-style bread crumbs)

½ cup grated Parmesan cheese

2 teaspoons Basics Fuirst Cassoulet Seasoning

Kosher salt and pepper


Preheat oven to 400°.  Line a baking sheet with foil or parchment.

In small bowl, whisk together the Dijon and crème fraiche.  In a separate shallow bowl or dinner plate, mix together the panko, parmesan, Basics Fuirst Cassoulet Seasoning.

Dip the chicken breasts into the Dijon mixture, then coat with the panko parmesan.   Place prepared breasts on baking sheet and season with salt and pepper*. Bake for 30 minutes.  Serve.

*Prepared chicken breasts may be refrigerated for several hours until ready to bake.  This is an easy dish to prep in the morning.