Main Dishes, Poultry, Vegetables

Chicken Dijon With Garden Vegetables

  • 2 pounds Chicken breasts
  • 1 large Bell peppers
  • 6 Green onions
  • 4 Garlic cloves
  • 3 medium Yellow squash
  • 3 medium Zucchinis
  • 4 ears Corn
  • 1 1/4 cups Italan-seasoned breadcrumbs
  • 1/2 cups Pecans, chopped
  • 2 large Eggs
  • 2 tablespoons Dijon mustard
  • 1/2 cup Vegetable oil, divided
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/3 cup Chives, fresh, chopped

    • Cut chicken into 1/2 inch thick slices.Cut bell pepper into 1/4 inch strips; slice green onions and mince garlic. Coarsely chop squash and zucchini; cut corn from cob.

    Combine breadcrumbs and pecans in a shallow dish.

    Whisk together eggs and mustard. Dip chicken into egg mixture and dredge in breadcrumb mixture. Set aside.

    Saute bell pepper, green onions and garlic in 2 tablespoons oil in a large skillet over medium-high heat for 2minutes. Add squash, zucchini and corn;saute 5 minutes. Stir in salt, pepper and chives; Transfer to a serving dish, and keep warm.

    Wipe skillet clean with apaper towel. Heat 2 tablespoons oil in skillet over medium-high heat; add one third of the chicken, and cook 3 minutes on each side or until golden. Drain. Repeat procedure twice with remaining chicken and oil. Serve over vegetables. Yield: 8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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