Thursday, October 8, 2009

Chicken Dijon

As the weather gets cooler, my family’s tastes turn to warm comfort food like Chicken Dijon! Along with Chicken Cacciatore, this warm, tasty chicken dish both fills us up and satisfies our longing for something savory.

Although you could save some time and make this a thirty minute meal by starting with pre-cooked chicken, the longer cooking time makes a huge difference in taste, and the whole meal will still be under an hour to prepare.

Chicken Dijon

2 large chicken breasts, skinless and boneless

1/3 c coarse Dijon mustard
2/3 c plain yogurt
2 cloves of garlic, mashed

1 c bread crumbs
2 t Herbes de Provence

To save some cooking time, you can butterfly the chicken if you like. I prefer to leave the breasts whole, and the cooking time below reflects that. Mix the mustard, yogurt, and garlic in a bowl; spread 1/3 of the mixture out in the baking dish you’re going to use for the chicken. Place the chicken breasts on top of the mixture, and cover them with the rest. Sprinkle the tops with bread crumbs and Herbes de Provence. Cover with foil and bake for 45 minutes to an hour at 350. Cooking time depends upon thickness of the chicken pieces.

Herbes de Provence
This is a mixture of thyme, rosemary, oregano, bay, lavender, and (sometimes) salt. I prefer to mix it up with salt :-)

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