https://www.bettycrocker.com/recipes/parmesan-dijon-chicken Mix well. Set aside. So stick around and enjoy! https://www.halfbakedharvest.com/sheet-pan-lemon-rosemary-dijon-chicken Preheat oven to 350 degrees F (175 degrees C).Quick and easy to prepare, and the kids love it too!Bake in the preheated oven for 30 minutes. https://www.allrecipes.com/recipe/8847/baked-honey-mustard-chicken Place chicken thighs into a plastic zip-top bag; pour marinade over. Whisk together dijon mustard, maple syrup, lemon juice, ½ teaspoon salt and ½ teaspoon pepper. Stir with fork until crumbly. Refrigerate for at least 1 hour and up to 4 hours. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Pour 1/2 of this mixture over the chicken, and brush to cover. Using the flat side of a meat mallet or rolling pin, pound each to an even thickness of 1”. Let cool 10 minutes before serving.Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. Preheat oven to 400ºF. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Place chicken breasts on a steady surface between two sheets of parchment or plastic wrap. Brush chicken with 2 tablespoons dijon mustard In a medium bowl, combine panko, parmesan, 1/3 cup dijon mustard, melted butter and salt.
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