Crispy Mustard Chicken
Yield
4 servingsPrep
20 minCook
60 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
mayonnaise, light
|
|
| 2 | tablespoons |
prepared mustard
|
|
| ¼ | cup |
wheat germ
|
|
| ⅓ | cup |
bread crumbs
fine |
|
| ½ | teaspoon |
thyme
ground |
*
|
| ¼ | teaspoon |
salt
|
|
| 4 | each |
chicken breast halves, boneless, skinless
4 ounces each |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
mayonnaise, light
|
|
| 3E+1 | ml |
prepared mustard
|
|
| 59 | ml |
wheat germ
|
|
| 79 | ml |
bread crumbs
fine |
|
| 2.5 | ml |
thyme
ground |
*
|
| 1.3 | ml |
salt
|
|
| 4 | each |
chicken breast halves, boneless, skinless
4 ounces each |
|
Directions
Combine mayonnaise and mustard in a small bowl; stir well.
Combine wheat germ and other ingredients except chicken in in a shallow bowl.
Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture.
Place chicken in a 10x6x2 inch baking dish that has been coated with non-stick cooking spray.
Cover and bake at 350℉ (180℃) F for 40 minutes.
Uncover and bake an additional 20 minutes or until chicken is tender.
