Breaded Dijon Chicken

The Recipe's Story

This past weekend I was looking through some old magazines and I came across a herb breaded chicken dinner. I was intrigued how the recipe used Dijon mustard as a glue to bread the chicken opposed to traditional egg and flour. I was short a few of the ingredients so I used what I had in the pantry to create this tasty protein packed meal.

 

I liked this recipe because it is quick, easy and has just 5 ingredients. Using the Dijon mustard provided a low calorie high flavor boost. I used whole wheat bread crumbs to offer a small healthy improvement over white flour and the Parmesan cheese is salty on its own so no additional sodium was needed. Oregano offers a Mediterranean flavor and provides vitamin K. The chicken is baked on a cookie cooling rack which allows the hot air to circulate all around the chicken making it crispy and golden brown without a frying pan. I served this meal with sauteed spinach and garlic orzo and fire roasted corn. This is a quick standby meal in my house.

Breaded Dijon Chicken

2  boneless, skinless chicken cutlets (about 1/3 lb each)

2 T whole wheat bread crumbs

1 T grated Parmesan cheese

1 tsp. oregano

2 T Dijon mustard

1. Preheat oven to 400 degrees. Place a greased cookie cooling rack onto of a cookie sheet.

2. In a small bowl, combine the cheese, bread crumbs and oregano. Spread the mixture onto a plate.

3.  Evenly spread the Dijon mustard on both sides of the chicken cutlets. Dip the chicken into the mixture evenly covering both sides. Place onto the cookie rack.

4. Place the cookie sheet on the center rack and bake for 20 min. The chicken will be golden brown when finished.

Servings: 2

Calories: 310