 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Simple, quick week night supper. (I sometimes defrost 2 extra breast halves, leave them uncoated and cook with the coated chicken, for use in salads or sandwiches, or handy in the freezer) Ingredients:
1/4 cup dry breadcrumbs |
2 tablespoons grated parmesan cheese |
1/4 teaspoon dried oregano leaves |
1/8 teaspoon garlic salt |
1/8 teaspoon pepper |
1/4 cup dijon mustard |
4 boneless skinless chicken breast halves |
Directions:
1. heat oven to 425f degrees.
2. Spray jelly roll pan, with cooking spray.
3. Mix bread crumbs, cheese, oregano, garlic salt and pepper.
4. Spread mustard on all sides of chicken breasts.
5. Cover mustard coated chicken with bread crumb mixture.
6. Place on jelly roll pan.
7. Bake uncovered about 25 minutes or until juice of chicken runs clear and is no longer pink when thickest pieces are cut.
|
|