We all need new recipes to add variety to our home-cooking choices. This Dijon mustard chicken recipe came to mind because it’s a French-Italian mix:
Two iconic kitchen ingredients come together in this Gilded Chicken Breast recipe: Dijon mustard and authentic Parmigiano-Reggiano cheese.
Theses two elements blend together beautifully. And the recipe ticks all the boxes of what we’re looking for today in home-cooking: meals that are healthy, delicious, easy and fast.
Chicken with Dijon Mustard Recipe: Gilded Chicken Breasts or “Blancs de Poulet Dorés”
- 3/4 cup (64 gr) pine nuts
- 3/4 cup (60 gr) finely grated Parmigiano-Reggiano cheese
- 1 clove garlic
- 1/4 cup (28 gr) packed parsley leaves
- 1 teaspoon (2 gr) rosemary
- 8 boneless skinless half chicken breasts (trimmed of fat)
- 8 teaspoons (48 gr) Dijon mustard
- Toast pine nuts in a 300°F (150°C) oven until golden
- Combine nuts, cheese, garlic, parsley, and rosemary in a food processor and chop coarsely.
- Place mixture in a large flat pan.
- Brush the top side of each chicken breast with 1 teaspoon (6 gr) of Dijon mustard.
- Press mustard-coated only into nut topping mixture.
- Arrange breasts, coated side up, on a lightly greased baking sheet.
- Sprinkle the chicken breasts with the remaining topping
- Bake at 375°F (190°C) for around 25-30 minutes or until light golden brown and cooked through (time may vary depending on the size of the chicken breasts)
The Dijon mustard in this recipe amplifies the flavor of the cheese and herbs. You won’t need to add salt before cooking (the mustard has enough of that) but may add some to taste after serving.
The ingredients all go together beautifully. If you make extra servings, you can reheat them easily and serve a salad with vinaigrette dressing for a quick, light meal.
This is one of my favorite recipes because it ticks all the boxes of what we’re looking for today: healthy, delicious, easy and fast.
And now you: Have you tried using Dijon mustard this way before? Leave a comment below and let me know!
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Recipe courtesy of Nancy Radke and the Consorzio del Formaggio Parmigiano-Reggiano
Photos courtesy of Unsplash and the Consorzio del Formaggio Parmigiano-Reggiano