INGREDIENTS
- 8 5-oz boneless, skinless chicken breasts (pound thin if too thick)
- 3/4 cup panko (whole wheat panko bread crumbs)
- 1/4 cup Dijon Mustard (may sub with spicy Asian mustard)
- 1/2 cup nonfat plain yogurt
- 2 tbsp sesame oil (may substitute with peanut oil)
- 3 garlic cloves
- 1-1/2 tbsp dried parsley
DIRECTIONS
Wash chicken breasts, pat dry with a
paper towel, and set aside. In a large bowl, whisk together mustard,
crushed garlic, yogurt, and sesame oil. In a separate bowl, mix parsley
with panko. Dip chicken into mustard mixture and then roll it in
breadcrumbs. Place on a Cookie sheet sprayed with nonstick spray and bake
it at 475 degrees for 20 minutes, or until coating is golden brown and the
chicken is no longer pink. Use a meat thermometer to test chicken, or
pierce the thicker portion to make sure juices run clear. Serve with
Dijon sauce.
Dijon Sauce
Dijon Sauce
- 1/4 cup Dijon mustard
- 1/4 cup nonfat plain yogurt
- 1 tsp. sesame oil
- 1 tsp. low sodium soy sauce
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