3 Lbs. Chicken cut into drumsticks, thighs, breast quarters, and wings
1 C. Dijon mustard
2-4 Tbsp. of white wine or 2 Tbsp. lemon juice with 2 tsp. water
1 C. breadcrumbs
1 C. Asiago cheese, grated fine
Dry chicken parts. Mix Dijon and wine or lemon water together in a bowl. It should have the texture of heavy cream, so add the liquid to the Dijon in increments until it reaches that consistency. Mix Asiago and breadcrumbs evenly distributed together in another bowl.
Dip a piece of chicken into the Dijon mixture to coat all surfaces. Shake off any extra. Dip it next into the breadcrumb-cheese mixture, coating it completely, and place on a sheet pan.
Once you’ve filled the pan (don’t crowd the chicken pieces) place in preheated 375º F. oven and bake for forty minutes.
Serves 4 with leftovers.