Dijon Crusted Chicken Breasts
Dijon Crusted Chicken Breasts is an easy dish to make, with a light, refreshing flavor because of the crispy, Panko bread crumb coating, seasoned with thyme. They are also nice and juicy from the Dijon mustard, sour cream topping. The chicken breasts are sliced in half to make them thinner and cook faster and not dry out.
Seasoning the Panko bread crumbs with thyme, gives them a nice herb flavor. This fresh flavor goes well with a side dish of wild rice or rice pilaf. Add a green vegetable like broccoli, or pan roasted or steamed Brussels sprouts, and your meal is complete.
Serves 3 or 4
2 Tablespoons Dijon Mustard (We like Grey Poupon since the white wine vinegar adds that little extra flavor.)
2 Tablespoons Sour Cream
1 Cup Panko Bread Crumbs (They crisp up better.)
1 Tablespoon Dried Thyme
1 Teaspoon Canola Oil, Olive Oil or Avocado Oil
2 Medium to Large Boneless, Skinless Chicken Breasts, sliced in half, then cut in half so you have 8 pieces.
Freshly Ground Black Pepper
Set oven rack to top position. Pre-heat the oven to 450°F. Spray non-stick cooking spray on a large baking sheet.
In a small mixing bowl, combine the Dijon mustard and sour cream. In a medium mixing bowl or shallow dish, add the Panko bread crumbs, dried thyme and oil. Lightly toss with a fork to combine.
Sprinkle a bit of the salt and pepper on both sides of the chicken pieces. Evenly brush or spread the top of the chicken pieces with the mustard sour cream mixture. Be careful so you don’t brush off the salt and pepper. Dip this top side into the bread crumb mixture, coating them well. Firmly press the bread crumbs into the mustard mixture so it sticks. Place the chicken pieces on the baking sheet, bread crumb sides up.
Bake 15 to 20 minutes or until crumb mixture is lightly browned and the Dijon Crusted Chicken Breasts are thoroughly cooked, with an internal temperature of 165°F. Serve immediately with a wild rice or vegetable side dish of your choice.