Dijon Chicken Persillade

chicken persillade.jpg

By The Manderson Crew


  • 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

OCC Staff

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