Ask my clients and they will tell you…this is their all-time favorite recipe. I’m not sure why it took me this long to post it to the blog! It is a staple in our house and I have been teaching this recipe for years. It’s as simple (three ingredients and 15 minutes!) and delicious as a chicken recipe can get. You simply have to trust me on this one…your mind is going to be blown and you are going to be making this recipe on a regular basis for years to come. The best part? All you need is chicken, Dijon mustard and shredded Parmesan cheese! Do you hate mustard? Don’t worry. You’ll love this recipe. Your kids will too. Just call it cheesy chicken and they will be on board.
Another notable fact? Parmesan, in the land of cheeses, is lower in fat and because it is aged, it is practically void of lactose. Sensitive tummy? You may do okay with this recipe depending on the severity or cause of your dairy intolerance. Make sure you opt for the real deal though–a nice block of real Parmesan cheese that you can shred. The flavor and quality is well worth the money–promise.
I like to save my organic dollars for items like animal proteins and dairy as there are more variables at play. With produce we have to worry about pesticides. With animal products, which are inherently more inflammatory than produce, we have to be conscious of many things including what the animal eats, medications, and it’s living environment to name a few.
When it comes to chicken here are a few tips to save some money when buying organic or pastured products.
- buy a whole chicken and break it down yourself. It is easier than you may think. Feeling squeamish? Ask the butcher, they might do it for you.
- buy in bulk and freeze.
- decrease your portion sizes. In this recipe I butterfly open the breasts to decrease the portion and speed up the cooking time. Most chicken breasts are 6-8 ounces which is a large portion–you will be satisfied with 1/2 and by decreasing your portion size you make more room on your plate for extra veggies! Win!
- 1 pound of boneless, skinless chicken breasts or tenders (if breasts, butterfly each (lengthwise) into two portions)
- 1/4 cup country Dijon mustard
- 4 ounces of shredded Parmesan Cheese
- Turn oven onto high broil.
- Place the chicken tenders or breasts (once butterflied) in a bowl. Add the mustard. Mix to coat the chicken with the mustard.
- Place the cheese on a small plate. "Breading" one piece of chicken at a time, lay the chicken on with cheese to coat each side.
- Place the cheese coated chicken into a baking dish. No need to oil the pan.
- Once all of the chicken is coated with cheese and placed into the pan, place the pan on the middle rack and broil for 12 minutes. Check the chicken after 8 minutes. If browned, change the temperature to 425 and bake for the additional 4 minutes. If the chicken is not browned you can continue cooking on broil until the 12 minutes are up.