Tuesday, June 29, 2010

Dijon-Crusted Chicken Breasts

This is a family favourite that I try to make as often as possible. You don’t have to stick with chicken breasts; any part of the chicken will do. I often use chicken thighs and drumsticks for this recipe, and the outcome is delicious!


Dijon-Crusted Chicken Breasts

Ingredients:

1/3 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons Dijon mustard
1 teaspoon olive oil
1 teaspoon reduced-fat margarine

Directions:

Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture.

In a large skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or a meat thermometer reads 170°. Yield: 4 servings.
Editor's Note: This recipe was tested with Parkay Light stick margarine.


(Nutrition Facts: 1 chicken breast half equals 169 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 380 mg sodium, 6 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.)

Original recipe can be found here.

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