Dijon Chicken
½ cup margarine or butter melted
1/3 cup Dijon mustard
2 tablespoons dry sherry, optional
1/8 teaspoon ground ginger
2 whole boneless chicken breast
split (about 1 pound)
1/3 cup dry bread crumbs
(I used croutons garlic flavored)
In a small bowl mix the margarine, mustard,
sherry and ginger. Dip chicken in margarine
mixture then in bread crumbs to coat. Place on
ungreased baking sheet. Bake at 375 degrees for
35 to 40 minutes or until golden brown.
In a small saucepan over medium heat bring remaining
margarine mixture to a boil; simmer 2 to 3 minutes.
Serve over chicken.
Makes 4 servings
Whole Wheat Bread Rolls
Nancy said it was a family secret to
these rolls, I think next time I see her
Carrots, just cook and wing it!
she will give me the recipe.
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