Chicken & Turkey · Lunch & Dinner

Dijon Breaded Chicken with Roasted Cauliflower

Make these and you’ll never want to buy pre-made chicken tenders again!
  • Boneless skinless chicken breast or tenderloins
  • 1-2 eggs (depending on how much chicken you’re making)
  • 2 TBS dijon mustard
  • 1/2 cup flour
  • 1 cup panko bread crumbs
  • 1/2 cup parmesan cheese

Cut the chicken breast into small strips if necessary, or to whatever size you want.  Set up 3 wide shallow bowls, first with flour, second with the egg & dijon mustard mixture, third with the breadcrumb & parmesan cheese mixture.  Dip, turn, dip, turn, dip turn… plop in a skillet!

Cook on medium high heat for about 8 minutes on each side, or until chicken is done!

For roasted cauliflower you’ll need:

  • 1 head of cauliflower cut into florets
  • 3 TBS olive oil
  • salt and pepper to taste
  • 1/2 cup panko bread crumbs
  • 1/4 cup parmesan cheese
  • 2.5 TBS butter, melted
Preheat oven to 400.  Spread cauliflower on a large sheet pan and drizzle with olive oil.  Stir to coat evenly.  Add salt & pepper as desired.  Roast for 20 minutes, stirring halfway through.  
Put breadcrumbs and parmesan in a small bowl and pour the melted butter over top and toss to combine.  
When cauliflower is done roasting, put into a medium sized baking dish, such as an 8×8 square.  Spread the breadcrumb mixture on top.  Roast for 5 -8 min more or until the breadcrumbs are a golden brown on top.

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