Australia Dijon and Parmesan Chicken

Preheat oven to 450 degrees F. Grease a rimmed cookie sheet. Rinse and pat dry chicken breasts. In 3 seperate dishes prepare the following ingredients:

Dish 1: Flour and salt and pepper, to taste
Dish 2: Beat egg with 2 tablespoons of the dijon mustard and milk.
Dish 3: Combine dry bread crumbs with parmesan cheese.

With each breast, coat first with the flour mixture, shake off the excess. Then dip both sides into the egg mixture and allow the excess to drip off. Then coat both sides with the bread crumb mixture.

Arrange all chicken breasts on cookie sheet and bake for roughly 30 minutes, possibly longer if breasts are thicker.

While the breasts cook, mix together remaining 1 tablespoon dijon mustard and mayo. If you like the taste of dijon, feel free to add more. Cover with plastic wrap and let rest in the refrigerator while chicken finishes.

Serve the chicken breasts with the dijon mixture on the side.

We would usually have this with broccoli cheddar Rice-a-Roni or plain rice and steamed or roasted broccoli or asparagus. The asparagus is delicious with the dijon-mayo mixture.