This wonderful recipe has been in my family for decades. The younger generations now bake this often and everyone loves it. It's very easy to make and it is delicious. It's a great dish for during the week dinners and it is also fancy enough for a dinner party. I like to serve it with steamed green vegetables such as French beans or broccoli and Saffron Rice. Plain buttery basmati rice will also do.
2 Large or 4 smaller boneless chicken breasts, I love Cumbrae Farms, if you live in Ontario
1/3 Cup Dijon mustard
1/3 Cup Hellman's Mayonnaise
1/2 Cup grated parmesan cheese
1 Shallot chopped finely
fresh herbs such as rosemary, chives, or parsley, chopped finely
dash each of sea salt and pepper
Butterfly the chicken breasts so they are flat and around the same size all around. Pat dry with paper towel.
Mix the Dijon, mayonnaise, parmesan cheese, shallot, herbs and seasoning into a paste.
In a shallow bowl, rub the chicken breasts all over with the paste.
Let this sit in the fridge for about 30 minutes.
Line a baking sheet with parchment paper.
Place the chicken breasts on the baking sheet and bake in the oven at 400 degrees F for 20 minutes. Let rest for 5.
Serve and enjoy.