Baked Chicken Dijon with Potatoes and Garlic + Sautéed Zucchini and Bell Pepper



This is a really nice easy dinner for a weeknight. I have made this a few times and it is super satisfying.


Baked Chicken Dijon with Potatoes & Garlic


2 boneless skinless chicken breast halves

2 Tbsp. Dijon mustard
1 clove garlic, minced
4 Tbsp. butter, soften
1/4 cup Parmesan cheese, shredded

1/4 cup dry bread crumbs

4-5 yukon gold potatoes, diced

½ onion, diced

2 Tbsp. olive oil


Preheat oven to 350 degrees. Mix butter, garlic, mustard, salt and pepper together. Mix cheese and breadcrumbs together, blending well. Dip chicken breast in butter mixture, coating all surfaces, then in breading mixture, packing crumbs on to coat chicken well. Place diced potatoes, onions, oil, salt and pepper in baking dish. Place chicken on top. Bake, uncovered, for 30-40 minutes or until chicken is golden brown and done on the inside and potatoes are soft. Top with additional Parmesan cheese if desired.


Sautéed Zucchini and Bell Pepper


2 Tbs. olive oil

2 zucchini, diced

1 red bell, pepper, diced

½ red onion, diced

1 garlic clove, minced

¼ cup red wine

chopped parsley


Heat oil in skillet over medium high heat. Add onions, bell pepper and zucchini. Salt and pepper. After vegetables begin to soften, about 8 minutes, add garlic. After 1 minute, add red wine. Reduce till wine is mostly gone about 5 minutes. Top with chopped parsley and serve.


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