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(Zspider) wrote in
om:

> Thanks for the suggestion to use rum instead of bourbon for the
> bourbon balls. My wife thought the bourbon was a little too
> overpowering. I noticed that the recipe suggested a rum sub-
> stitution. I'll try that next time.
>
> Oh! On the dijon chicken subject, I tried it tonight. About
> 1 1/2 lbs of boneless skinless chicken breasts. Made the
> batter with 4 eggs and 2 tablespoons of dijon mustard. Like
> I noted earlier, I got the idea from a restaurant so I didn't
> have an exact recipe to go from. Dredged them in this and
> then dipped them in half whole wheat flour, half white flour.
> Salt and peppered them one the roasting pan and did them at
> about 400 degrees for about 10 minutes on each side. Forgot
> to mention that I beat hell out of them until they were super
> thin. Parmesan I used after they came out of the oven.
>
> Comments: Could have used a stronger dijon flavor. One
> tablespoon dijon per egg next time. I used that powdered
> Parmesan out of a can. Next time I'll buy real Parmesan and
> shred it myself. I wanted to use half white flour and half
> corn meal but we didn't have any corn meal. I'd like to try
> that next time. Also could have used a tiny bit of fresh
> parsley on top with the Parmesan. It was good and the family
> enjoyed it but a little tweeking next time wouldn't do any
> harm.
>
> Michael
>

Panko crumb might work too. I do a similar thing to thighs except I season
up some panko...makes for a nicer crust/coating I think.

--
Starchless in Manitoba.