Difference between revisions of "Chicken Dijon"
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RealRecipes (talk | contribs) m (Text replace - "Category:Diabetic-friendly Recipes" to "Category:Diabetic-Friendly Recipes") |
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[[Category:Breadcrumb Recipes]] | [[Category:Breadcrumb Recipes]] | ||
[[Category:Chicken breast Recipes]] | [[Category:Chicken breast Recipes]] | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Dijon mustard Recipes]] | [[Category:Dijon mustard Recipes]] | ||
[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
Revision as of 12:18, 6 April 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
Directions
- 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.
