I made Chicken Dijon for dinner tonight, after realizing that included in the name "toaster oven" is the word oven. I can bake! So, I made this dish and it was quite good. I used the convection setting on my toaster oven, and my food was finished in half the time.
I got this recipe from the Leaving Home Cookbook and Survival Guide by Seth Braun. There are so many good tips and recipes in here, I can't wait to try more!
If anyone decides to make this, leave a comment and let me know how it turned out! Especially if you have any alternate suggestions, or any good side dishes to serve with it.
Enjoy!
Chicken Dijon
6 boneless, skinless chicken breast halves
1/4 cup dijon-style mustard
2 cups finely crumbled seasoned breadcrumbs
Don't overcook.
I got this recipe from the Leaving Home Cookbook and Survival Guide by Seth Braun. There are so many good tips and recipes in here, I can't wait to try more!
If anyone decides to make this, leave a comment and let me know how it turned out! Especially if you have any alternate suggestions, or any good side dishes to serve with it.
Enjoy!
Chicken Dijon
6 boneless, skinless chicken breast halves
1/4 cup dijon-style mustard
2 cups finely crumbled seasoned breadcrumbs
- Preheat oven to 350 degrees.
- Place chicken breasts in sprayed baking dish and bake for 20 minutes.
- Remove from heat and generously spread mustard on both sides of chicken. Coat with breadcrumbs and return to baking dish and bake for 1 hour or until juices run clear. Serves 6 to 8.
Don't overcook.
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