Dijon Chicken Persillade
By The Manderson Crew
Ingredients:
- 8 boneless skinless chicken breast halves
- 1/3 to 1/2 cup dijon mustard
- 4 cloves garlic, minced
- 2 cups fresh bread crumbs
- 1/2 cup canna butter
- 2/3 cup chopped fresh parsley
- Salt and pepper to taste
Directions: For Persillade, saute garlic and bread crumbs in the canna butter. Add the parsley and stir well. Let this cool down for a bit. Brush chicken breasts liberally with Dijon mustard and dip into the persillade; pressing the crumbs into the chicken on both sides. Place in a baking dish, uncovered, and bake at 425 for about 25 minutes or until the internal temperature of the breasts reaches 165
