Difference between revisions of "Chicken Dijon"
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* vegetable [[cooking spray]] | * vegetable [[cooking spray]] | ||
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# Combine [[yogurt]] and [[mustard]], stirring until well blended. | # Combine [[yogurt]] and [[mustard]], stirring until well blended. | ||
# Brush breast halves evenly with [[yogurt]] mixture, and dredge breadcrumbs. | # Brush breast halves evenly with [[yogurt]] mixture, and dredge breadcrumbs. | ||
Latest revision as of 10:46, 15 July 2012
Ingredients
- 8 oz (½) of carton plain yogurt, unsweetened low-fat
- ¼ cup Dijon mustard
- 8 chicken breast halves (3 oz) skinned
- ½ cup soft breadcrumbs
- vegetable cooking spray
Procedures
- Combine yogurt and mustard, stirring until well blended.
- Brush breast halves evenly with yogurt mixture, and dredge breadcrumbs.
- Arrange chicken in a 12 x 8 x 2 baking dish coated with cooking spray.
- Cover and bake at 400°F for 30 minutes.
- Increase temperature to 450°F.
- Bake, uncovered, for 15 minutes or until chicken is done and coating is browned.
