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Alsace Chicken (A favorite!)

From Pat Peterson
Recipe Category All Recipes, Main Dishes
Author Christine Andrew

Ingredients

Marinade:

  • 1/2 cup butter
  • 1 clove garlic, crushed
  • 5 teaspoons Dijon mustard

Breading mix:

  • 5 tablespoons dried parsley flakes
  • 5 tablespoons Parmesan cheese
  • 1 1/2 cups almond flour
  • 4 boneless, skinless chicken breast halves, or chicken tenders

Sauce:

  • 2 tablespoons Dijon mustard
  • 1/4 cup mayonnaise

Instructions

  • Melt butter and saute garlic for 5 minutes.
  • Blend in mustard, stirring well.
  • Cool enough to touch but not solidify.
  • Whip vigorously until thickened.
  • Dip chicken in marinade, then in breading mix, packing crumbs to coat well.
  • Place in low pan.
  • Cover and refrigerate up to several hours.
  • Preheat oven to 350-400 degrees.
  • Bake for 30 minutes or until done.
  • Serve with sauce or without the sauce. (It is delicious even without the sauce!)