Chicken Breasts With Dijon Crust |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Taken from Women's Day magazine a few years ago. Ingredients:
2 tablespoons dijon mustard |
2 tablespoons low-fat sour cream |
1 cup breadcrumbs (fresh is best) |
2 teaspoons thyme (fresh, chopped) |
1 teaspoon canola oil |
6 boneless skinless chicken breast halves (about 4 oz each) |
1/2 teaspoon sea salt |
1/4 teaspoon black pepper, freshly ground |
Directions:
1. Adjust oven rack to highest position.
2. Preheat to 450 degrees. Coat a large baking sheet with non-stick spray.
3. Mix mustard and sour cream in a small bowl.
4. In a shallow dish combine bread crumbs, thyme and oil.
5. Season chicken with salt and pepper, brush or spread top of breast halves with mustard mixture.
6. Mustard side down, dip into crumb mixture, pressing crumbs firmly onto chicken. Arrange coated sides up on prepared baking sheet.
7. Bake 15 minutes or until crumb mixture has lightly browned and chicken is cooked through.
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