Chicken Dijon

Yield: 6
Print Recipe
Ingredients
  • 3 pounds bone-in, skin-on chicken pieces
  • 1/2 teaspoon sea salt
  • 1/3 cup Dijon mustard
  • 1 cup dry unseasoned bread crumbs (try panko bread crumbs for a lighter, crispier texture)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1 teaspoon fines herbes (chervil, chives, parsley, tarragon)
  • 2 tablespoons butter, melted or extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
Preparation
  • Preheat oven to 375°F and lightly oil a baking sheet.
  • Season the chicken pieces with 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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