We’re back from a loverly trip to the mountains! Enjoy this recipe and I’ll share pics on Monday of our trip. It was heavenly and boy, did we eat a lot of food. You may enjoy seeing all the fresh veggies that we ate and brought home, as well as the beautiful mountains of NC.
Here’s another really good chicken recipe that I’ve had for a long time. I think I got this from my friend Judy, in Atlanta.
2 to 3 slices white bread (I use wheat & add 1/2 Italian breadcrumbs)
1 cup grated Parmesan cheese
2-3 TBS melted butter or margarine
2/3 cup Dijon mustard
3 TBL white wine
8 boneless, skinless chicken breasts ( of course, you can cut this down & only make 3 or 4)
Tear bread in pieces, put in food processor/blender & process until coarse crumbs form. Pour crumbs into a pan, mix with Parmesan cheese and butter.
In another pan, mix mustard & wine. Coat chicken in mustard mixture, dip both sides of breast in crumb mixture. Place in greased baking dish. Bake in a 500* oven until golden & chicken is white in thickest part, about 20 min. Check for doneness.
This makes 8 servings, so reduce as needed for less chicken breasts. It’s really good and has a great flavor. A little twist to plain ole’ chicken. I’m bummed, cause when I made this last week & went to wash my Pampered Chef baking dish, it cracked! It must have still been too warm when I started to wash it. Now I’ll have to find another one….oh well, this one came from a yardsale and I bet I can find another one eventually.
Have a great Sunday! See you soon…