 |
Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
|
Ingredients:
2 cloves garlic, minced |
1 tablespoon dijon mustard or 1 tablespoon hot dijon mustard, plus |
1 tablespoon mustard, for sauce |
1/4 teaspoon fresh ground black pepper |
4 (4 ounce) boneless skinless chicken breast halves |
3/4 cup toasted breadcrumbs |
1/2 cup grated parmesan cheese or 1/2 cup romano cheese |
1/4 cup mango chutney or 1/4 cup cranberry chutney |
Directions:
1. Preheat oven to 450 degrees.
2. In a small bowl, combine garlic, 1 tablespoon of the mustard, and the pepper; mix well.
3. Spread mixture over one side of each chicken breast half.
4. In a shallow plate or pie plate, combine bread crumbs and cheese; mix well.
5. Press each piece of chicken, mustard side down, into crumbs; transfer, crumb side up, to a baking sheet.
6. Sprinkle any remaining crumb mixture over chicken.
7. Bake until chicken is cooked through and coating is a deep golden brown, about 18 minutes.
8. In a small bowl, combine remaining 1 tablespoon mustard and chutney.
9. Serve sauce with chicken.
|
|