The World's Greatest Restaurant: Simon and Seaforts

I love Simon and Seafort's in Anchorage.  You can come in wearing a tux or shorts, they don't care.  Their views of Cook Inlet are spectacular, especially at sunset.  The wait staff is always top-notch.  But the food?  Oohhhhhh the food.  A slab of prime rib and two fabulous Alaskan King Crab legs for $30.  Heaven on earth.

One of my favorite dishes at Simon's is their Baked Chicken Dijon.  Big, fat chicken breasts dredged in a mix of dijon, butter, and garlic, then in a mix of parsley, parmesan, and Panko.  Then bake it in the oven.

I was lucky enough on a visit a long time ago to get their recipe for this succulent dish.  Of course, they don't reveal *all* their secrets (and what decent chef does??), and one of the things they keep you guessing on is the cook time.

Wayyyyy back when I was a novice cook, I made this dish and threw it in the 350 oven for the 15 minutes it recommended.  No, that's not a typo.  What chicken breast cooks in a 350 oven in 15 minutes??  So I've adjusted it to 30 and we're all good now. 

At Simon's they usually serve with a choice of baked potato or rice pilaf.  I usually go for the pilaf and a side salad.  But don't forget the loaves of fresh sourdough bread they give you.  And a full selection of wines and Alaskan beers.  This is the one restaurant I will recommend to ANY visitor to my home state.  And usually they come back and say "Thanks for the recommendation, it was perfect!"  I couldn't agree more.

BAKED CHICKEN DIJON

5 teaspoons Dijon mustard
1 cube butter
1 clove garlic
4 boneless, skinless chicken breasts
2 tablespoons fresh parsley, minced
5 tablespoons Parmesan cheese, shredded
1 1/2 cups Panko bread crumbs

Melt butter in saute pan over low heat.  Add garlic, simmer on low heat for 5 minutes. 
Blend in mustard, stirring well with a whisk.  Remove from heat and let cool enough to touch, but not solidified.  Whip vigorously until mixture thickens.

Mix parsley, cheese, and bread crumbs together, blending well.  Dip chicken breasts in butter mixture, coating all surfaces, then in bread mixture, packing crumbs onto chicken to coat well.  Place chicken in a single layer in a low pan.  Cover and refrigerate for several hours to set breading.

Place chicken breasts on sheet pan and bake at 350 for 25-30 miutes.  Serve with rice pilaf and steamed broccoli.