Baked Dijon Mustard Chicken

Baked Dijon Mustard Chicken


27 people made this

This delicious recipe makes for a slightly different baked chicken in that the skins are left on. Perfect with the Dijon mustard/ white wine sauce.

Marilyn Holmes

Serves: 4 

  • 4 bone-in chicken breast halves, with skin
  • 2 teaspoons salt
  • 2 tablespoons butter
  • 3 cloves garlic, chopped
  • 3 tablespoons Dijon mustard
  • 2 tablespoons white wine
  • 2 cups seasoned dry bread crumbs

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Preheat oven to 180 degrees C.
  2. Season chicken with salt. In a small frypan or saucepan saute butter, garlic, mustard and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.
  3. Place bread crumbs in a shallow dish or bowl and coat chicken with crumbs, leaving skins on. Place coated chicken pieces in a lightly greased 20x30cm baking dish.
  4. Bake for 1 hour or until chicken is cooked through and juices run clear.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate