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Swiss Dijon chicken is so tasty, it’ll become a family favorite.
Great Taste–Simple Ingredients
I know I say this a lot, but dishes that tend to have the very best flavor are dishes that have few and simple ingredients.
This Swiss Dijon chicken is another one of those meals. I’m also willing to bet that you have most, if not all, ingredients on hand. Three are staples for me; boneless skinless chicken breasts, honey and Dijon mustard. I always have fresh thyme on hand because I grow it in my hydroponic garden. However, if you only have the stuff in the jar, it’s just as good. Generally, you use half the amount of dried herb for the amount of fresh. For example, if the recipe calls for one teaspoon of fresh, you’d use a half teaspoon of dried.
I’m all about using what you have rather than buying something special for a recipe. However, for this recipe I’m going to recommend buying Swiss cheese. That’s part of the charm with this chicken since the other flavors pair so well with Swiss cheese.
Another thing I’m big on when it comes to cheese is shredding your own. There is a difference in taste and texture. The pre-shredded kind is treated with compounds that prevent it from sticking together. I’ve noticed that re-shredded also doesn’t melt quite as well as freshly grated off-the-block cheese. If time is an issue, then by all means the pre-shredded is acceptable. I even used it in this because I had half a bag on hand.
A Word About Herbs
I love thyme and I always have fresh because I grow it year round. It pairs nicely with chicken so that’s another plus.
However, if you’re not crazy about it, by all means use the herb(s) you like! That’s the whole point because I always look upon a recipe as a guide. It’s not absolute so adapt it to your taste and build on it.
If you don’t have any fresh herbs available, then the kind you buy in the spice aisle will do. The rule of thumb here is to use half the amount called for for fresh.
Swiss Dijon Chicken
- 4 boneless skinless chicken breasts
- 1 cup Swiss cheese shredded
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup Dijon mustard
- 1/3 cup honey
- 2 tbs lemon juice
- 1/2 tsp fresh thyme leaves don't use stems
- Preheat oven to 425F/220C. Spray a baking sheet (one with sides) with non-stick spray.
- Mix sauce ingredients in a small bowl.
- Mix the salt and pepper and sprinkle over chicken breasts. Place chicken breast on prepared pan and cover it with the sauce. Then distribute cheese over t=he chicken breasts.
- Bake for 30-35 minutes or until the chicken tests done--juices run clear and/or it is 165F/75C.
What a nice & easy recipe on a busy day! I would use Chicken Cutlets to insure even cooking, & shread my own Swiss Cheese, which is w/o the anti-clumping agent – then add it at the last minute, so that it won’t over-melt. Thanks Judith, I will definately make use of this recipe. 😍
Judith Hanneman says
I usually pound down the breasts to a uniform thickness for even cooking, but these I didn’t and they came out really good!
This looks delicious. And quick and easy too. Can’t wait to try it.
Harrison Linda says
Best sauce I have had for awhile. Recipe was delicious and very easy to make. Served with fresh corn on cob using a lemon butter .
Judith Hanneman says
So glad you liked it and that lemon butter for corn sounds awesome!