There are many versions of this recipe. For my Chicken Diablo, I will be broiling the chicken breasts instead of using the fry pan. It is a healthier, lower calorie version when you bake or broil your chicken in the oven. If you use homemade mayonnaise for this recipe, you will not have all the preservatives you get in the store bought version. This is easy to make and so tasty!!!
6 pieces chicken breast
1/3 cup Dijon mustard
2 tbsp. mayonnaise or yogurt
1 tbsp. dry white wine or chicken stock or lemon juice or vinegar
1/2 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1/4 tsp. ground pepper
1 1/4 cup Panko bread crumbs
1 1/4 cup freshly grated Parmesan cheese ( or more Panko or bread crumbs )
1 tbsp. chopped thyme or rosemary or sage or other herbs
1. Dry chicken breasts with paper towels
2. Pound the chicken between 2 pieces of parchment or cut in half to make the cutlets thinner.
3. Combine in a deep dish or bowl the Dijon mustard, mayonnaise, wine, Worcestershire (Worcester) sauce, Tabasco and pepper.
4. Combine and then place on a plate the Panko bread crumbs, grated Parmesan and chopped herbs.
5. Dip chicken into the sauce and then coat on both sides with the Panko mixture. Place on a wire rack until ready to cook.
6. Preheat broiler and place baking sheet in the oven.
7. Place a piece of parchment on the baking sheet and then the chicken on top. Broil 3 or 4 minutes on each side. Turn over after the first 4 minutes.
8. Reduce heat from broil to 350F/180C and bake 5 minutes longer. Yummy!
Coated chicken, ready to broil
Chicken Diablo out of the oven. Tasty and low cal!
Chicken Diablo with roasted asparagus, tomato and sweet potato salad
Welcoming dining room at the picturesque lake house.
FOOD TIP: Serve warm and then refrigerate any left overs which are great cold sliced on salads or in a sandwich with some oven roasted tomatoes or just lettuce and more ‘homemade’ mayo of course.
You will want to make extra!