Chicken Breasts Dijon
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
skinless, boneless chicken breast |
|
2 |
tablespoons |
Dijon mustard |
|
1 |
whole |
egg |
|
1 |
tablespoon |
white wine |
|
1 |
cup |
panko |
|
1/2 |
cup |
Parmesan cheese -- shredded |
|
2 |
tablespoons |
mustard seeds |
|
vegetable cooking spray |
| Heat oven to 400°F. Spray a 9x13 inch dish. Mix mustard, egg, salt, pepper, and white wine in one shallow dish. Mix panko, cheese, and mustard seeds in second shallow dish. Dip chicken in egg mixture and let excess drip off. Dredge chicken in panko mixture patting on to make a good coating. Place chicken in prepared pan and bake 30 minutes uncovered until chicken is cooked through. Makes 6 servings. |
| Per Serving: 227 Calories; 6g Fat (24.1% calories from fat); 33g Protein; 9g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 301mg Sodium. Exchanges: 1/2 Grain (Starch); 4 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. |