Chicken Dijon
This recipe is from an LCBO brochure and adapted from an original Anne Lindsay recipe (for the Heart & Stroke Foundation). It was very easy to make.
We took a cooking class to learn more advanced knife skills – had a left over chicken so I invited my parents over for dinner. I served this for my parents with asparagus soup, a potato/cauliflower dish and rhubarb for dessert. Stay tuned for the rest of those recipes.
I made the bread crumbs from the end crusts (Steve doesn’t eat them so there are always a few in the freezer). The chicken can be made (unbaked) and refrigerated for up to 2 hours. The baked chicken can be covered and refrigerated for up to 2 days.
- ¼ cup plain yogurt (I used Astro Balkan)
- 2-3 Tbs Dijon mustard, to taste
- 1 cup fresh bread crumbs (about 2 slices will work)
- 1 tsp dried thyme
- salt/pepper to taste
- 4 skinless chicken breasts or legs (boned or not)
- In a small bowl, mix the yogurt and mustard. In a separate shallow bowl mix the bread crumbs with spices.
- Brush the chicken on box sides, then roll in crumb mixture. Place in a single layer on parchment paper (or lightly greased baking sheet). Bake at 350F for 30 min if boneless OR 45-50 minutes for bone-in. Be sure the meat is no longr pink and the crumbs are golden brown.
Serves 4. 178 Calories: 30g protein, 3g fat, and 7g carbs.
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