Baked Chicken Dijon
Soft, fresh bread crumbs offer more texture than dried bread crumbs. For a nutty flavor, use whole-wheat bread.
4 to 5 (2 pounds) Gold'n Plump® Boneless Skinless Chicken Breasts
1/2 cup (1 stick) butter or margarine, melted and cooled
3 tablespoons Dijon mustard
1 clove garlic, minced, or 2 teaspoons jarred minced garlic
2 cups soft bread crumbs
1 cup freshly grated Parmesan cheese
1/3 cup finely chopped fresh parsley
Preheat oven to 350°F. Lightly coat two rimmed baking sheets with cooking spray.
Place chicken between 2 sheets of plastic wrap and lightly pound to an even 1/2-inch thickness.
Stir together butter, mustard, and garlic in a shallow dish. (The mixture may look curdled, but continue mixing until smooth.)
Stir together bread crumbs, Parmesan cheese, and parsley in a shallow dish.
Dip each chicken breast into butter mixture, coating all surfaces. Press both sides into bread crumb mixture. Place chicken on prepared baking sheets.
Bake for 30 to 35 minutes or until chicken is lightly browned and thoroughly cooked.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories395
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Calories from Fat57%
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Total Fat23g
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Saturated Fat13g
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Trans Fat1g
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Total Carbohydrate7g
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Protein44g
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Sugars1g
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Cholesterol150mg
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Dietary Fiber1g
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Sodium675mg
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- DAILY VALUE
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Vitamin A19%
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Vitamin C7%
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Calcium27%
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Iron10%
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- DIETARY EXCHANGES
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Starch/Bread0.5
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Fat2
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Lean Protein6
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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