• Cooking Time: 30-35
  • Servings: 2-4
  • Preparation Time:


This is a staple at our house. It's a slightly modified version of a recipe from a cookbook called Simply Chicken. We always make extra - it's great cold or sliced on salads the next day.


  • 1 T milk
  • 2 T dijon mustard
  • 8-10 oz grated sharp cheddar cheese (You can use more or less depending on your preference.)
  • 3 T flour
  • 2 T chopped fresh herbs (Fresh chives are best, but we use whatever is on hand. Dried herbs will suffice in a pinch.)
  • 2-4 boneless, skinless chicken breasts


  • Preheat oven to 400.
  • Mix milk & mustard in a bowl.
  • In another bowl, combine cheese, herbs, and flour.
  • Dip the chicken in the milk and mustard mixture, then dip in cheese mixture.
  • Place coated chicken breasts on a cookie sheet and spoon any remaining cheese over top.
  • Bake at 400 for 30-35 min until coating is golden and juices run clear.

Categories: Main Dish  Oven  Poultry 
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