New Favorite Recipe

My friend, Jessica Gallo, made this delicious recipe for myself and some friends a few weeks ago and I was craving it immediately after we ate at her house! Once I got my hands on the recipe, we have had it 2 times and have loved every bite! It is so easy to make and the results have been consistently good! The recipe was enough to have for ourselves as well as for our next door neighbors during the week of the funeral two weeks ago. I love it so much, I wanted to share!

Dijon Chicken

8 chicken breasts

Marinade:
1/4 c butter (1 stick)
1-2 cloves garlic (crushed)
5 teas Dijon mustard

Saute garlic in butter. Let cool a bit. Blend in mustard (best if cold). Whip vigorously until mixture thickens (this takes a few minutes for the two to incorporate together. I suggest pouring the mixture into a cup or small bowl while mixing).

Cover both sides of patted dry chicken breasts with marinade and bread with following breading.

Breading:
2 T fresh parsley
5 T Parmesan cheese, shredded
11/2 cups Panko (must use Japanese bread crumbs)
Seasoning salt

Lay in baking dish and cover with plastic wrap. Let marinate for at least 4 hours or up to 24 hours. (Also can be prepared and then frozen until ready to cook. Just thaw and bake).

Bake at 425 for 15-20 minutes.

"Dijionaise Sauce": 1 part mustard to 2 parts mayo

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