Easy Dinner Recipe: Dijon Chicken

By: Sheilah Kaufman

Dijon Chicken - an easy flavorful dish that is delicious hot or cold and great for company year-round.  This is one of my all time favorite chicken recipes.  I usually make about a dozen pieces on Sunday, let all but 3 or 4 come to room temperature, and freeze what we are not going to eat. I usually eat leftovers cold or room temperature the next day...or make a fabulous chicken salad with them!


6  halved boneless, skinless chicken breasts, halved (bone in with skin can be used by cooking time is longer)

1/4 cup canola oil or olive oil (approximately)

cayenne pepper or paprika

1/2 cup dijon mustard

1 cup fine unseasoned bread crumbs (made from placing fresh white bread, or whole wheat bread with crusts removed in food processor and pulsing until you have fluffy crumbs)

6 tablespoons butter or margarine, melted

Preheat oven to 350°F. Clean chicken and pat dry. Place chicken skin side up in an ovenproof baking dish. Brush chicken breasts lightly with oil, and sprinkle a little cayenne pepper on each piece. Bake for about 20 minutes, depending on thickness of chicken. Remove chicken from the oven and turn temperature to Broil. Brush the tops of the chicken with Dijon mustard, back and forth a couple of times. Sprinkle the breadcrumbs over the mustard. Drizzle each piece with melted butter. Broil until crumbs are golden brown,  3 to 5 minutes.

Serves 6.

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Cooking with Sheilah

From: SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking by Sheilah Kaufman available here.

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A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for Epcot’s Food and Wine Festival, the Textile Museum, the Smithsonian Institution, the Metropolitan Cooking & Entertaining Show, Capital Speakers, Starlight Starbright Children’s Foundation, Les Dames d’Escoffier, Brandeis, Culinary Historians of Washington, the International Jewish Genealogy Convention, diplomatic groups, and the Turkish Embassy.  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies.