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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The secret to this crispy chicken is rolling the chicken breasts in specialty bread crumbs and drizzling a small amount of canola oil before baking. Serve with Roasted Chickpea and Tomato Salad. So delicious!! Ingredients:
1/3 cup plain yogurt |
2 tablespoons dijon mustard |
1 garlic clove, minced |
4 boneless skinless chicken breasts |
1 cup breadcrumbs (preferably panko) |
1/4 cup canola oil, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (540 ml) can chickpeas, drained and rinsed |
2 cups cherry tomatoes, halved |
1 red onion, chopped (small, about 1 cup) |
3 tablespoons canola oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon lemon juice |
Directions:
1. Preheat oven to 375°F Line a baking sheet with parchment paper. Brush parchment with 2 tablespoons of the oil.
2. Combine yogurt, mustard, and garlic in a medium sized bowl. Place chicken breasts in mixture and turn them to thoroughly coat in mixture.
3. Place breadcrumbs in a shallow dish. Roll chicken breasts in bread crumbs and coat on all sides.
4. Place chicken breasts on prepared baking sheet, Drizzle chicken with remaining 2 tablespoons canola oil. Sprinkle with salt and pepper.
5. Bake in preheated oven 40-45 minutes, turning chicken over after 25 minutes or brown on both sides.
6. TIPS: Panko is now available in most grocery stores. They add extra crispiness to the chicken.
7. ROASTED CHICKPEA AND TOMATO SALAD:.
8. Preheat oven to 400°F Line a baking sheet with parchment paper.
9. Place chickpeas, cherry tomatoes and red onion in a medium-sized bowl. Top with oil and salt.
10. Place on prepared baking sheet. Spread mixture so it is in a single layer.
11. Bake in a preheated oven for 30 minutes, stirring mixture after 15 minutes.
12. Place roasted mixture in a bowl, and toss with lemon juice. Serve hot or at room temperature.
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