"Glitter Ninja" > wrote in message
...
> Tonight I had planned on baking some chicken breasts with a breadcrumb
> and parmesan coating, but I can't find my notes and don't remember how
> exactly I bread these things. (As you can tell, I rarely bread anything
> so I'm not very good at it.)
> I think the breading started with the chicken in some milk, a little
> dijon mustard, then the crumbs and parm. Does that sound right? Do you
> think it would work without the dijon?
> Thanks again. And if anyone feels themselves getting mortally
> offended by my post like you did with the steamed rice, just calm
> down.
>
> Stacia

Stacia,

I make something similar sounding. The chicken is marinated in Dijon, garlic
and white wine, then coated with fresh bread crumbs that have been combined
with sage and parmesan (sounds like an odd combination, but believe me the
effect is outstanding!).
If you're not marinating, try dredging the chicken in a small amount of
flour, dipping in a beten egg/milk wash and then the bread crumbs and parm.

kimberly
>