This recipe takes simple chicken breast and builds a wonderful Parmesan Cheddar broccoli encrusted dinner. I also include a Dijon garlic sauce made with yogurt and sour cream to keep it on the healthy side. Try it tonight! It‘s even great cold; accompanying a salad. You may half this recipe if desired.
Ingredients
6 oz broccoli (1 standard broccoli head)
3 oz Parmesan cheese, grated (approx 1 cup)
3 oz Cheddar cheese, grated (approx 1 cup)
1 cup bread crumbs, plain
2 tbsp garlic and herb seasoning
2-3 tsp garlic powder
3 tbsp dry ranch powder
tt salt and pepper
3-4 lb chicken breasts, cut in bite-size 1 1/2” pieces
1 tbsp all-purpose flour
tt salt and pepper
drops Garlic Tabasco hot sauce
2 eggs, lightly beaten
1-2 tsp Dijon mustard
Dijon Garlic Sauce:
1/2 cup yogurt
1/2 cup sour cream
4 tbsp Dijon mustard
3 tbsp honey
1 tbsp garlic powder
2 tsp Lawry’s seasoning salt
1 tbsp Dijon mustard mix (Pampered Chef sells)
water to thin
Instructions
Please read the Tips and Tricks below before beginning.
1. Preheat oven to 450F.
2. Mix together sauce ingredients and refrigerate. I like mine a little on the thin side so I add cold water to thin.
3. Chop broccoli in small pieces; including the the stalk. With the pulse setting on your electric high-speed blender or food processor. Process until very finely chopped. Set aside.
4. Mix Parmesan and Cheddar cheese, along with bread crumbs, garlic and herb seasoning, garlic powder, ranch powder, and salt and pepper. Now mix with the broccoli and set aside.
5. Toss the cut-up chicken with flour, salt and pepper. Then toss with eggs, hot sauce, and Dijon.
6. Set aside a small amount of the broccoli crumb mixture. Toss the remaining chicken and broccoli crumb mixture together.
7. Place well-coated pieces of chicken 1/2” apart on a rimmed baking sheet. With the remaining coating touch-up pieces that are a little shy of breading.
8. Place in oven and bake until chicken is cooked thoroughly; 165F approximately 16 minutes. Serve with the sauce.
Susie’s Tips and Tricks
This recipe can easily be halved, I prefer the larger quantity to serve for dinner the next night as a main dish salad.
You can prep this meal in advance. Prepare the broccoli and breadcrumbs, cut the chicken and set all in the fridge until dinner.
6 oz of broccoli is one average size broccoli head without much stalk.
Personally, I keep the ratio of broccoli to crumbs higher.
Use pre-grated cheese if desired, I prefer to grate my own. It only takes a few extra minutes. Also adjust the ratio as desired. Do all Cheddar or less Parmesan if desired.
If you have dried bread crumbs that are pre-seasoned go ahead and use them. Adjust the salt as needed.
Do you need a gluten-free meal? Use gluten-free flour and bread crumbs.
If you want you can skip the sour cream and use all yogurt go for it.
If you don’t have a dry mustard mix add a salt-free spice mixture or Italian seasoning mix.
Garlic powder has no additional salt. Be sure and taste this sauce as you go. Then place in fridge to let the flavors marry.
Kommentare