I spent a frustrating hour trying to find this recipe that my Mother liked to make for company, and was so relieved when it appeared. Easy to put together, make ahead and pop in the oven later, and oh so delicious! She listed the ingredients for me but no amounts, but it’s pretty easy to ballpark what sounds right to you. I will quote her directions verbatim, as I like to hear her voice in my ear.
Boneless, skinless chicken breast halves, flattened
Butter
Dijon mustard
Parmesan cheese, grated
Parsley, minced
Panko (Japanese bread crumbs or regular crumbs)
Mix equal parts melted butter and mustard until blended. On a plate, mix together parsley, crumbs and Parmesan. Dip chicken pieces in butter/mustard mixture to coat completely. Then dip in crumb mixture, patting to firm. Place in buttered baking pan. Can be done ahead to this point. Refrigerate if not to be cooked in an hour, otherwise leave out on the counter. Bake at 375 degrees for about 25 minutes or until just past pink.
“If the breasts are too thick, slice them horizontally or the flavor of the coating gets lost. If I’m having guests it’s easier to buy the small skinless, boneless breasts and spend the time you saved making dessert. xxx V.”
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