This easy crispy Dijon Chicken only takes 15 minutes to prep and 15 minutes to bake ;)
- 4 boneless, skinless chicken breast halves (or 1 lb. of chicken)
- 1/4 C grated Parmesan Cheese
- 1/4 C plain, dry breadcrumbs
- 1/4 C Evaporated Fat-Free Milk
- 1/4 C Grey Poupon Dijon Mustard
- Nonstick cooking spray
Preheat oven to 475.
Spray 13 x 9 baking pan with nonstick spray (or brush with olive oil).
Pound Chicken Breast to tenderize.
Combine evaporated milk and Dijon Mustard in shallow dish.
Combine breadcrumbs and Parmesan Cheese in another shallow dish.
Dip Chicken into mustard mixture, coating both sides, then dredge into breadcrumb mixture covering well.
Place in prepared pan.
Bake for 15 to 20 minutes until chicken is nicely browned (170 F) and no longer pink in the center.
Hint: Over cooking will make white meat dry out. The temperature rises 5 degrees when you remove the chicken from the oven and continues to cook. The first time making this dish may be your trial run, but once you have it down it's a piece of cake ;)
Serve with: Sauteed Peas and Asparagus click title to be directed to recipe.