If your low-carb cooking plans look anything like mine, you probably find yourself cooking the same meals over and over again.
My mental conversations go something like this:
Me #1: What’s for dinner tonight?
Me #2: Well, we have that chicken thawed, so probably that.
Me #1: Ugh. Chicken again. How should we cook it this time?
Me #2: Grilled?
Me #1: Nope, too cold outside.
Me #2: Baked?
Me #1: (shrug) Too dry.
…And on and on until I finally settle on one of the same ways I’ve cooked chicken a dozen times in the last month.
Enter the cure for boring, dry low-carb chicken dishes: Dijon Parmesan Chicken.
This dish is simple, flavorful, tender and juicy. It’s about as good as chicken can taste without being breaded and deep fried!
- 1 lb. boneless, skinless chicken breasts, cut into large pieces
- 4 T Dijon mustard or spicy mustard
- 1/2 tsp. garlic powder
- 2 T white wine
- 2 T oil
- 1 c. parmesan cheese
- 1 1/2 T paprika
- 1/2 tsp. cayenne pepper (or more or less to taste)
Preheat oven to 375 degrees. Line a glass baking dish with foil.
Mix mustard, garlic, wine and oil together in a shallow dish like a pie plate. Mix the cheese, paprika and pepper in another shallow dish.
Dip chicken pieces into the mustard mixture, spreading the mixture thoroughly onto each piece. Dredge in the parmesan mixture, packing as much onto each piece as possible.
Lay pieces in baking dish and top with any remaining parmesan mixture.
Bake uncovered until cooked through, about 40 minutes.