Meals Matter

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Contributed By: mkoden
magazine

Easy to make chicken dinner. Great to serve with cooked vegies/salad and crescent rolls. Kids love it!

Ingredients

¼ cup Crushed dry bread crumbs

2 Tbls. Grated parmesan cheese

¼ tsp. Dried oregano leaves

1/8 tsp. Garlic salt

1/8 tsp. Pepper

6 Boneless, skinless chicken breast halves (1 ¾ - 2 lbs)

¼ cup Dijon or honey mustard

Preparation

Heat oven to 425. Spray jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking spray. Mix breadcrumbs, cheese, oregano, garlic salt and pepper. Spread mustard on all sides of breasts. Cover mustard-coated chicken breasts with breadcrumb mixture. Place chicken breasts in pan. Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Cook's Notes

I often substitute low fat garlic parmesean croutons (crushed) for the dry bread crumbs - adds great flavor. Also, our family likes the taste of honey mustard better than the dijon. Leftover chicken is great served cold, sliced on a salad for lunch the next day!

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