Serves: 4
Total Calories: 456

4 tablespoons butter
2 cloves garlic minced
1/4 cup Dijon style mustard
2 cups sourdough bread crumbs
1/4 cup minced parsley
1/2 cup grated Parmesan cheese
4 boneless skinless chicken breast halves
1 1/4 cups cooked broccoli florets
minced parsley
1 to 1 3/4 pound Bread Bowl
DIJON SAUCE
1/4 cup Dijon style mustard
1/4 cup mayonnaise
1 teaspoon honey

1. Melt the butter in a medium skillet over low heat. Add the garlic and sauté 5 minutes, or until soft. Stir in the mustard and blend well. Remove from the heat and let cool to the touch, but do not let solidify. Using a whisk or fork, whip the mixture vigorously until it thickens and does not separate.

2. Place the breadcrumbs, parsley, and half the Parmesan in a medium bowl and mix well.

3. Dip each chicken breast in the butter mixture, then roll in the breadcrumb mixture. Press the crumbs onto the breasts to coat well. Place the chicken in a large pan, cover, and refrigerate at least 2 hours.

4. Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray.

5. Arrange the chicken on the baking sheet and bake for 45 minutes to 1 hour, or until thoroughly cooked. Leaving the oven on, transfer the chicken to a cutting board and slice into bite-sized pieces.

6. Blend the sauce ingredients together in a small bowl, and spread a small amount on the inside of the bread bowl.

7. Place the broccoli in the bottom of the bread bowl, top with the chicken, and sprinkle with the remaining Parmesan cheese. Top with the sauce and garnish with parsley.

8. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake about 12 minutes or until heated through. Carefully remove the foil and continue to bake another 3 minutes. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 456
Calories from Fat: 280

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Lemon-Garlic Barbecued Lamb
Southwestern Shepherd's Pie
California-Stlye Barbecued Chicken Pizza Bowl
Chicken 'N' Sourdough Dumplings
Turkey Breast Putanesca
Shrimp With Saffron Cream Sauce
Poached Salmon With Mustard-Dill Sauce
Baked Muffuletta Dinner Sandwich
Chef John Kane's Dijon Mustard Chick Breast