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Tuesday, March 16, 2010

Parmesan Crusted Chicken with Dijon Cheese Sauce

I was looking around for something to make chicken breast more interesting, and came across this recipe.  I tweaked it a little to suit my own tastes.

Parmesan Crusted Chicken:

2 chicken breasts cutlets, pounded into an even thickness
2 tablespoons butter, melted
1/4 cup grated parmesan cheese
1/4 teaspoon dried sage
1/4 teaspoon dried thyme

Mix the parmesan with the sage and thyme.   Line baking sheet with parchment paper or foil and give a spritz of cooking spray.  Dip the chicken cutlets in the melted butter, and then into the parmesan cheese.  Bake at 425 until the chicken is cooked through and the parmesan is browned. 

Dijon Cheese Sauce: 

3 oz grated montery jack cheese
1/4 cup heavy cream
1/4 cup mayo
1 teaspoon grainy dijon mustard
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
fresh ground pepper to taste

In a medium microwaveable bowl, stir the cheese and heavy cream together.  Microwave for about 1 1/2 minutes, until cheese is melted.  Whisk in the mayonnaise, dijon, herbs and pepper to taste.   The sauce will appear a little lumpy but whisk until it is smooth and thick.   Microwave for another minute and then whisk again.
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Serve the chicken with the dijon sauce and a side of broccoli and cauliflower.

1 comment:

Josie said...

mmmmmm... sounds delish. I will have to try that. Thanks for sharing.