Crispy Dijon Chicken

Another yummy Taste of Home recipe, scaled up from their version that originally served only 2. We eat much more than 2, so I tripled it.


  • 3/4 cup plain yogurt
  • 1-1/2 teaspoons salt-free herb seasoning blend
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 cups cornflake crumbs
  • 3/4 cup grated Parmesan cheese
  • 6 chicken breast halves


In a shallow bowl, combine yogurt, seasoning blend, lemon juice and mustard. In another bowl, combine the cornflake crumbs and Parmesan cheese. Roll the chicken in yogurt mixture, then in crumb mixture. Place in a greased baking pan. Bake, uncovered, at 350 degrees F for 35-45 minutes or until juices run clear.

Breadcrumbs, Panko, or crushed Ritz crackers all work well in the coating.
Instead of greasing the dish, put 2-3 Tbsp of butter in the dish and melt it in the preheating oven while you prepare the mixtures. Once the butter is melted, pull the dish out and set it on a trivet next to the two mixtures. Coat chicken in yogurt mix, then crumb mix, then place in baking dish and immediately turn it over so that butter gets on both sides. Mmmm, crispy.


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