1 cup Dijon mustard
2 tbsp green onion chopped
2 cup breadcrumbs
1/2 cup fresh parsley minced
2 lb skinless chicken breasts cut into 3/4 inch pieces

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil, then set aside.
In a medium bowl, mix together Dijon mustard and green onion. Set nearby.
In another medium bowl, mix together bread crumbs and fresh parsley. Set nearby.
To prepare chicken: coat a cube of chicken in the dijon mustard mixture, then toss to coat it in breadcrumbs. Thread the chicken on a metal or water-soaked wooden skewers (see text above for how to soak skewers). Repeat this step until all the chicken has been coated and skewered, leaving room at both ends of the skewer for handling. Place finished skewers on the prepared baking sheet. When finished, discard any remaining Dijon mustard or breading mixture. Tip: a skewer should be able to hold anywhere from 6-8 pieces of chicken.
Bake chicken skewers for 6-8 minutes or until chicken appears opaque (note: since this recipe doesn't include egg, the breading will not brown while cooking, so use the actual chicken meat to determine doneness.)
Serve Dijon chicken skewers immediately.
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