Parmesan-Dijon Chicken
Tossed Italian Salad
Wine Recommendation
Woodbridge Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese (from a can)
- 2 Tbsp olive oil
- 1 Tbsp dried parsley flakes
- 2 cloves garlic, minced
- 3 Tbsp Dijon mustard
- 1 pint grape tomatoes
Instructions
- Preheat oven to 425°F. Halve chicken breasts crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Stir together panko, cheese, oil, parsley, and garlic in a shallow dish.
- Brush chicken with mustard, and dredge in panko mixture to coat. Place on a large greased rimmed baking sheet. Arrange tomatoes around chicken.
- Bake 20 to 25 minutes or until chicken is done.
Side Dish Ingredients
- 1 (12-oz) pkg mixed salad greens
- 2 Roma tomatoes, diced
- 1 cucumber, peeled and sliced
- ½ cup Italian dressing
Side Dish Instructions
- Toss greens with tomatoes and cucumber; drizzle with dressing.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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