Dijon Chicken Haiku: "Um WOW this was goooood. Added parmesan to crumbs, used no bone, no skin." I saturated the chicken (boneless skinless breast halves) in the dijon/garlic/wine mixture, pressed it in the crumbs (WAY too much bread crumbs called for in the recipe) mixed w/ 1 TB parmesan, and returned the chicken to the cast-iron skillet where I let both sides brown quickly (2 min. tops) then transferred skillet to oven for 20 min. to finish baking. Moist and flavorful, but in making again, I would use way less bread crumbs, continue to add the parmesan, and definitely do bone-in, skin-on breast b/c I'm sure it'd be even more flavorful.
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Dijon Chicken Haiku: "Um WOW this was goooood. Added parmesan to crumbs, used no bone, no...