Breaded Dijon-coated Chicken with Roasted Rosemary Potatoes and Sauteed Broccoli

Breaded Dijon-coated Chicken with Roasted Rosemary Potatoes and Sauteed Broccoli



4 Chicken breasts
2 tbsp Dijon mustard
1/2 cup Italian bread crumbs
2 eggs
1/8 cup milk
1 tbsp garlic
2 tbsp basil
1 tbsp oregano
2 tbsp natural yogort
2 tbsp dijon dressing
3 heads broccoli (stalks cut)
olive oil
1/4 cup dry white wine
2 tbsp dry vermouth
balsamic glaze (to plate)
balsamic fig jam (to plate)
12 small potatoes
1 tsp large sea salt
2 tbsp garlic olive oil
1 tsp red vinegar


Place two dishes on counter. Crack two eggs in one and add 1/8 cup milk. Put 1/2 cup Italian breadcrumbs, 1 tsp basil, 1 tsp oregano in the other dish.

Cut chicken breasts in half and place parchment paper on top. Hammer them to create thin fillets. Brush 1 tbsp of dijon mustard over each fillet. Press mustard into flesh so it isn’t lost when doused in egg mixture.

Douse fillets in egg mixture, then into breadcrumb mixture, coating both sides heavily.
Prepare large skillet with olive oil, garlic , onions and pepper. Saute till onion is soft, then remove but keep warm. Place fillets in skillet and cook on medium for 25 minutes without turning (so you don’t lose breading). At the twenty minute mark, add the onion/garlic along with 1/4 cup of white wine.


Place 2 tbsp plain yogurt, 2 tbsp dijon dressing, and 1 tbsp milk into small saucepan and heat slowly, stirring occasionally.


Toss hearts in 2 tbsp olive oil and 2 tbsp dry vermouth. Add pepper and a dash of basil.
Saute on low heat, constantly turning, for 5 minutes.


Cut small potatoes into 1/2 inch chunks. Place in bowl and stir in 2 tbsn olive oil, 1 tbsn large sea salt or kosher salt, 1 tsp rosemary, and 1 tsp red vinegar. Stir till fully coated. Place in oven at 400 degrees for twenty minutes, stirring regularly to ensure potatoes don’t stick to bottom of pan.



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