Dinner

Dijon Chicken with Panko Parmesan Crust is for Dinner.

Dijon Chicken with Panko Parmesan Crust takes 15 minutes to prepare.

Dijon Chicken with Panko Parmesan Crust takes 45 minutes to cook.

Dijon Chicken with Panko Parmesan Crust makes 12 servings.

The ingredients for Dijon Chicken with Panko Parmesan Crust are:

1/4 C butter, melted
1/2 C Dijon mustard
2 cloves garlic, peeled and minced or pressed
1/2 C mayonnaise
1/2 to 1 T Asian Sesame Oil
1 t soy sauce
2 C panko
1/2 C grated parmesan cheese
6 T minced parsley
3 lbs. Boneless skinless chicken thighs

Here is how you make Dijon Chicken with Panko Parmesan Crust:

1. In a large bowl, whisk together butter, mustard, garlic, mayonnaise, sesame oil and soy sauce. In another bowl, mix panko, parmesan, and parsley.2. One at a time, turn chicken thighs in butter mixture to coat completely. Dip each thigh in panko mixture. Place thighs in a 10x15-inch baking pan.Bake chicken in a 400° oven until crumbs are golden and thighs are no longer pink in center of thickest part (cut to test), about 45 minutes. Place 1 or 2 thighs on each dinner plate.Number of Servings: 12Recipe submitted by SparkPeople user NTFLOWERS.

The nutritional information for Dijon Chicken with Panko Parmesan Crust is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 221.8

• Total Fat: 12.0 g
• Cholesterol: 74.4 mg
• Sodium: 501.3 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 0.4 g
• Protein: 16.8 g

Dijon Chicken with Panko Parmesan Crust is Asian cuisine.