Crispy Dijon Chicken Breasts
By America's Test KitchenPublished on March 8, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup bread crumbs, preferably fresh (see note)2 tablespoons extra virgin olive oil Salt and pepper ½ cup Dijon mustard ½ cup mayonnaise 4 tablespoons minced fresh chives 2 tablespoons sour cream 2 teaspoons white wine vinegar 4 boneless, skinless chicken breasts
Instructions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine bread crumbs, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Combine mustard and mayonnaise in small bowl; reserve 1/4 cup mustard-mayonnaise mixture for chicken, then stir in 1 tablespoon chives, sour cream, and vinegar to make sauce for serving.
- Pat chicken dry with paper towels, season with salt and pepper, and transfer to 13 by 9-inch baking dish. Spread reserved mustard-mayonnaise mixture evenly over chicken. Sprinkle with bread crumb mixture, pressing lightly to adhere.
- Bake until crumbs are golden brown and chicken registers 160 degrees, 18 to 22 minutes. Sprinkle remaining chives over chicken. Serve with mustard sauce.
Time
30 minutesYield
Serves 4Ingredients
1 cup bread crumbs, preferably fresh (see note)
2 tablespoons extra virgin olive oil
Salt and pepper
½ cup Dijon mustard
½ cup mayonnaise
4 tablespoons minced fresh chives
2 tablespoons sour cream
2 teaspoons white wine vinegar
4 boneless, skinless chicken breasts
Ingredients
1 cup bread crumbs, preferably fresh (see note)
2 tablespoons extra virgin olive oil
Salt and pepper
½ cup Dijon mustard
½ cup mayonnaise
4 tablespoons minced fresh chives
2 tablespoons sour cream
2 teaspoons white wine vinegar
4 boneless, skinless chicken breasts
Ingredients
1 cup bread crumbs, preferably fresh (see note)
2 tablespoons extra virgin olive oil
Salt and pepper
½ cup Dijon mustard
½ cup mayonnaise
4 tablespoons minced fresh chives
2 tablespoons sour cream
2 teaspoons white wine vinegar
4 boneless, skinless chicken breasts
Why This Recipe Works
We’re always looking for a way to liven up chicken breasts, so we created a Crispy Dijon Chicken Breasts recipe, which adds the zip of Dijon mustard and the crunchiness of fresh-baked bread crumbs. Fresh bread crumbs proved better than store-bought in our chicken breasts recipe—and they were easy to make by simply processing two slices of hearty white sandwich bread in a food processor until coarsely ground.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine bread crumbs, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Combine mustard and mayonnaise in small bowl; reserve 1/4 cup mustard-mayonnaise mixture for chicken, then stir in 1 tablespoon chives, sour cream, and vinegar to make sauce for serving.
- Pat chicken dry with paper towels, season with salt and pepper, and transfer to 13 by 9-inch baking dish. Spread reserved mustard-mayonnaise mixture evenly over chicken. Sprinkle with bread crumb mixture, pressing lightly to adhere.
- Bake until crumbs are golden brown and chicken registers 160 degrees, 18 to 22 minutes. Sprinkle remaining chives over chicken. Serve with mustard sauce.
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