Tuesday, March 1, 2011

Dijon-Crusted Chicken Breasts

I tore this recipe out of a cooking magazine a few months ago and am so glad I did! It is super easy (notice how I LOVE easy recipes?!?) and tastes wonderful.
Dijon-crusted chicken breasts
1/3 cup dry bread crumbs
1 Tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
4 boneless skinless chicken breast halves
2 Tbsp. Dijon mustard
1 tsp. olive oil
1 tsp. reduced -fat margarine
Place the first six ingredients into a shallow bowl. Brush chicken with mustard; roll in crumb mixture:
In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170.
That's it! Yep, it's that easy...dinner is served. The coating comes out a little crunchy and the chicken is super tender.

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