Parmesan-Dijon Chicken
6 skinless, boneless chicken breast halves
(about 1/4 pound each)
1/4 cup margarine or butter (1/2 stick)
3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons Dijon mustard
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels.
Heat the oven to 375ş. Either place the margarine in the shallow
microwavable dish and microwave uncovered on High about 15 seconds until
melted, or place the margarine in a pie pan and place in the oven about 1
minute until melted.
Mix the bread crumbs and cheese in a large plastic bag. Stir the mustard
into the melted margarine until well mixed.
To make breadcrumbs, place 4 pieces of bread on a cookie sheet and in a
200ş oven about 20 minutes or until dry;cool. Crush into crumbs with a
rolling pin or clean bottle.
Dip the chicken, one piece at a time, into the margarine mixture, coating
all sides. Then place in the bag of crumbs, seal the bag and shake to coat
with crumb mixture. Place the chicken in a single layer in the ungreased
rectangular pan.
Bake uncovered 20 to 30 minutes, turning chicken over once with tongs,
until juice of chicken is no longer pink when you cut into the center of
the thickest pieces. If chicken sticks to the pan during baking, loosen it
gently with a turner or fork.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Bake:
“0:30″
Per serving: 270 Calories (kcal); 11g Total Fat; (37% calories from fat); 31g Protein; 10g Carbohydrate; 71mg Cholesterol; 407mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with Twice-Baked Potatoes (see recipe), which can bake at the same time as the chicken. Put the potatoes in the oven before you begin preparing the chicken.
NOTES : Essential Equipment: shallow microwavable dish or pie pan;
rectangular pan (about 13 × 9 inches)
Tips
For recipe success, pat rinsed chicken until it’s very dry before
dipping it into the margarine mixture, or the coating will not
adhere.
To make bread crumbs: Place 4 pieces of bread on a cookie sheet
and heat in a 200ş oven about 20 minutes or until dry; cool. Crush
into crumbs with a rolling pin or clean bottle.
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