Chicken Asiago Dijon

For dinner tonight I made a pasta favourite of ours that we discovered last summer when we had an abundance of tomatoes in the garden - and I needed to find new recipes for those tomatoes.  Typically we serve this dish with grilled chicken, but my husband was in meetings until late tonight so I had to come up with a "Plan B".  A little digging and I found a new recipe...what a surprise!

Before I get into tonight's new recipe, I have to share.  My oldest son is getting in on this project too.  I have my "binder" of collected recipes out and I have been tagging some of them to try.  This afternoon he called me into the living room as he was going through the binder, tagging all the recipes that he wants me to make for our family.  Sooooo cute and so funny, he was very serious about his choices.  I'll have to take a closer look and see if any catch my eye!

Back to today's new recipe.  I don't BBQ (had a bad experience once when I was much younger...I leave the grilling to our resident grill master, aka my husband!), so the grilled chicken was out.  I found a recipe using Panko, which I adjusted to compliment the pasta dish we were having.  Here is the recipe:

Chicken Asiago Dijon

4 boneless, skinless chicken breasts
1/4 cup butter, melted
1 clove garlic, minced
1/4 cup dijon mustard
1/2 cup Panko
1 tablespoon parmesan cheese (dried)
2 tablespoons asiago cheese, grated
1 tablespoon parsley flakes

In a bowl, mix melted butter, garlic and mustard.  Set aside.

In a pie dish, mix Panko, parmesan cheese, asiago cheese and parsley.

Coat chicken in mustard sauce on both sides; dip chicken in crumb mixture to coat (all sides).  Lay chicken in baking pan (I used a foil lined baking pan with a light layer of olive oil).

Bake at 400F for 25-30 minutes or until chicken is cooked.

VERDICT:
What a delightful surprise!  Warning though, if you are not a fan of stronger cheeses, asiago cheese does have a stronger flavour, you may wish to substitute with a less potent cheese.  We all enjoyed the chicken, it was very tasty, crunchy, and yet seemed light.  We were fighting over the lefotver bits!  Unfortunately the picture doesn't do the meal much justice...but at least it's an idea of what it looks like when cooked!