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Main Course
Chicken Dijon and Alexia Potatoes
Active Time: 10 minutes [Total Time: 1 hour]
Makes four servings
Ingredients
- 3 lbs. Chicken Pieces
- 1/3 cup Dijon Mustard
- 2 cups Unseasoned Bread Crumbs (try Japanese Panko Bread Crumbs for a lighter, crispier texture)
- ¼ cup Chopped Fresh Parsley
- 1 teaspoon Fine Herbs
- 2 tablespoons Melted Butter or Extra Virgin Olive Oil
- 1 tablespoon Minced Garlic
- 1 teaspoon Sea Salt
- ½ teaspoon Freshly Ground Black Pepper
Preparation
- Preheat oven to 375°F and lightly oil a baking sheet
- Season the chicken pieces with half of the sea salt
- Generously brush the mustard on the chicken
- Blend the remaining ingredients in a mixing bowl and coat each piece of chicken firmly so that the breading adheres
- Place the chicken pieces on the baking sheet, skin side up
- Bake for 40 to 50 minutes or until the pieces are golden brown. If in doubt, prick the chicken with a fork. When the juices run clear, the chicken is fully cooked
Serve with ALEXIA OVEN FRIES, OVEN REDS or YUKON GOLD JULIENNE FRIES. Cook potatoes according to the directions on the package.
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