Crunchy Chicken Dijon
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
dijon mustard
|
|
| 3 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
tarragon leaves
dried |
|
| 2 | each |
garlic cloves
minced |
|
| ¾ | cup |
bread crumbs
dry |
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
parsley leaves
chopped fresh |
*
|
| ½ | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
dijon mustard
|
|
| 45 | ml |
olive oil
|
|
| 2.5 | ml |
tarragon leaves
dried |
|
| 2 | each |
garlic cloves
minced |
|
| 177 | ml |
bread crumbs
dry |
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
parsley leaves
chopped fresh |
*
|
| 2.5 | ml |
chili powder
|
|
Directions
Preheat oven to 450℉ (230℃).
Lightly oil heavy baking sheet.
Whisk together Dijon mustard, olive oil, minced garlic, and tarragon in small bowl.
Place bread crumbs in a pie pan.
Season chicken with salt and pepper, then spread mustard mixture over both sides of chicken.
Dip chicken into bread crumbs, turning to coat completely.
Place chicken on prepared baking sheet.
Bake until chicken is cooked through and crumb coating is golden brown, about 15 minutes.
Garnish chicken with parsley for serving, if desired.
