Parmesan Chicken with Honey Mustard Dip

This is my last installment for my Meal Makeover kwento because I was only able to make three meals out of the four that I had originally planned.  I am currently on a diet (will tell you all about it if it works on me) so the Chicken Kebab will have to wait for a couple more days.

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What I love most about this dish is you don't need to deep fry it.  I don't like to deep fry at home and I try to avoid it as much as I can.  It's unhealthy and it makes the entire apartment smell like well, prito and I think it's also a waste of cooking oil for me since I don't reuse my cooking oil.  I also don't use a lot of oil even for sauteeing that's why a one-liter bottle of canola oil goes a long way in my kitchen.

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Anyway, here's the recipe:

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Ingredients:

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5 chicken breast fillets, skinned

2 Tbsp. olive oil

1 1/2 tsp. prepared mustard

1 tsp. chopped tarragon leaves

1 cup fresh breadcrumbs (I used Panko or Japanese breadcrumbs and it was ok)

6 Tbsp. grated Parmesan cheese

salt and pepper for seasoning

2 eggs, beaten

3 Tbsp. butter, melted

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For the Honey Mustard Dip:

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2 Tbsp. prepared mustard

2 tsp. honey

1/4 cup mayonnaise

salt and pepper to taste

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Marinate chicken in olive oil, mustard and tarragon for 30 minutes.

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Then, preheat oven to 350F and prepare the Honey Mustard dip: mix the mustard, honey, mayo, salt and pepper in a small bowl.  You may adjust the ingredients according to your taste.  Set aside.

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In a shallow dish, mix the breadcrumbs, Parmesan cheese, salt and pepper together.  Dip the chicken breast in the beaten eggs then cover with breadcrumbs.

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Arrange the chicken breast on a baking dish, drizzle melted butter over them and bake for 20 minutes or until crisp and golden.

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Serve with the Honey Mustard dip.

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Enjoy!