Crispy Chicken Dijon

Name: Crispy Chicken Dijon
Cook time: 45 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/3 cup plain yogurt; 2 tablespoons Dijon mustard; 1 garlic clove, minced; 4 boneless skinless chicken breasts; 1 cup breadcrumbs (preferably panko); 1/4 cup canola oil, divided; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 (540 ml) can chickpeas, drained and rinsed; 2 cups cherry tomatoes, halved; 1 red onion, chopped (small, about 1 cup); 3 tablespoons canola oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon lemon juice

Submitted by Chef mariajane

"The secret to this crispy chicken is rolling the chicken breasts in specialty bread crumbs and drizzling a small amount of canola oil before baking. Serve with Roasted Chickpea and Tomato Salad. So delicious!!"

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Ready In:: 45mins
Ingredients:: 15
Serves:: 4

ingredients

CRISPY CHICKEN DIJON
¹⁄₃ cup plain yogurt
2 tablespoons Dijon mustard
1 garlic clove, minced
4 boneless skinless chicken breasts
1 cup breadcrumbs (preferably panko)
¹⁄₄ cup canola oil, divided
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
ROASTED CHICKPEA AND TOMATO SALAD
1 (540 ml) can chickpeas, drained and rinsed
2 cups cherry tomatoes, halved
1 red onion, chopped (small, about 1 cup)
3 tablespoons canola oil
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
1 tablespoon lemon juice

directions

Preheat oven to 375°F Line a baking sheet with parchment paper. Brush parchment with 2 tablespoons of the oil.
Combine yogurt, mustard, and garlic in a medium sized bowl. Place chicken breasts in mixture and turn them to thoroughly coat in mixture.
Place breadcrumbs in a shallow dish. Roll chicken breasts in bread crumbs and coat on all sides.
Place chicken breasts on prepared baking sheet, Drizzle chicken with remaining 2 tablespoons canola oil. Sprinkle with salt and pepper.
Bake in preheated oven 40-45 minutes, turning chicken over after 25 minutes or brown on both sides.
TIPS: Panko is now available in most grocery stores. They add extra crispiness to the chicken.
ROASTED CHICKPEA AND TOMATO SALAD:.
Preheat oven to 400°F Line a baking sheet with parchment paper.
Place chickpeas, cherry tomatoes and red onion in a medium-sized bowl. Top with oil and salt.
Place on prepared baking sheet. Spread mixture so it is in a single layer.
Bake in a preheated oven for 30 minutes, stirring mixture after 15 minutes.
Place roasted mixture in a bowl, and toss with lemon juice. Serve hot or at room temperature.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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