Almond Dijon Chicken Bake
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Easy, simple and DELISH!
Two modifications—accidentally purchased bone in chops, just cut off the bone and pounded since these were 1.5” thick to cook quickly. After the chops were done, flipped to the broiler just to brown the top—do this! Brings out nutty flavors of Parma and amps up flavor. I did shred cheese off block. Didn’t use the shelf stable varieties.
Great feedback and ideas! Thank you for your comment Shelley!
This was very good and the chicken was SO moist! You definitely taste the mustard, but it is not overpowering. I’ll make this one again.
So glad you enjoyed it!!
Wow! Chicken was moist and very tasty! This is one my son didn’t try – but that’s ok since I now have leftovers! Will be adding it to my recipe rotation!