Chicken Dijon

SERVES: 12

COOK TIME: 40 Min

In the mood for an old-time favorite that sounds like fancy-gourmet? Our recipe for Chicken Dijon will make you look like a fancy chef, but only you'll know how easy it was.

What You'll Need

12 boneless, skinless chicken breast halves
1/3 cup Dijon mustard
1 teaspoon dried dillweed or 2 to 3 teaspoons chopped fresh dill
12 slices Swiss cheese, cut to about the size of the flattened breasts
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
2 tablespoons grated Parmesan cheese

What to Do

Preheat oven to 350 °F. Pound chicken breasts until they are 1/2 inch thick. In a small bowl, combine mustard and dillweed; mix well.
Spread mustard mixture evenly over chicken breasts. Top each breast with a slice of Swiss cheese, then tuck and roll them up. Dip chicken breast rolls in the beaten eggs, then in the bread crumbs.
Place rolled and coated breasts in a large skillet and saute in butter until golden brown.
Remove breasts from skillet and place in a 9 x 13-inch baking dish that has been coated with cooking spray. Sprinkle with the Parmesan cheese and bake for about 25 minutes, until fully cooked.

Notes

You can also make this dish with chicken or turkey cutlets. Using cutlets is a great way to save time...you don't have to do any pounding. If you prefer, you can use the light versions of the cheeses or butter.