Oven Baked Chicken Dijon
Last year I picked up a little bottle of basil white wine Dijon mustard from a shop in France. Until today, every time I opened my pantry I would see it and think, “I really should make something with that.” Well days turned into weeks that turned into months and now a year later I FINALLY opened up that little jar of Dijon mustard to make this dish.
7 to 8 chicken tenderloins or 4 chicken breasts
1/4 cup low fat or fat free sour cream
1 Tbsp Dijon mustard
1 egg, beaten
3 Tbsp cilantro, chopped
1 1/2 cups panko
1/2 tsp salt
Mix the sour cream, egg, Dijon mustard, salt, and 2 Tbsp cilantro in a large bowl. Let chicken marinate in this mixture for 15 minutes. Preheat oven to 375 degrees F. Take the chicken from the mixture and coat both sides in panko. Bake for 40 to 50 minutes or until juices run clear. Garnish with remaining cilantro.