Chicken Dijon
Yield
12 servingsPrep
15 minCook
35 minReady
50 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
whole, skinned, bonned and halved |
|
| ⅓ | cup |
yogurt
|
|
| ¼ | cup |
dijon mustard
|
|
| ½ | cup |
bread crumbs
|
|
| 1 | teaspoon |
thyme
crumbled |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
whole, skinned, bonned and halved |
|
| 79 | ml |
yogurt
|
|
| 59 | ml |
dijon mustard
|
|
| 118 | ml |
bread crumbs
|
|
| 5 | ml |
thyme
crumbled |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Preheat oven to 350℉ (180℃). Lightly grease 1 or 2 large baking sheets.
Sprinkle chicken lightly with salt and pepper. Stir together yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken. Place on baking sheets, coated side down, leaving space between pieces. Spread mixture over top. Combine bread crumbs, thyme, ½ teaspoon salt and ¼ teaspoon pepper. Sprinkle over chicken.
Bake for 30 to 35 minutes until golden-brown and no longer pink in the center.
