baked chicken dijon
- Categories
- Poultry
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 6 | Boneless skinless chicken |
| Breasts -- about 2 pounds | |
| Salt and pepper -- optional | |
| ⅓ cup | Nonfat yogurt |
| ¼ cup | Dijon mustard |
| ½ cup | Fine fresh bread crumbs |
| 1 teaspoon | Dried marjoram |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
Preheat oven to 350=B0F. Lightly coat 1 or 2 large baking sheets with cooking spray. Trim all visible fat from chicken and sprinkle lightly with salt and pepper. Stir yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken. Place on baking sheets, coated sides down, leaving space between pieces. Spread mixture over top. Combine bread crumbs, marjoram, salt and pepper. Sprinkle over chicken. Bake for 30 to 35 minutes until golden brown and no longer pink in= center. Makes 6 servings (about 4-ounces each)
per serving: 209 Kcal 3.3g fat (0.8g sat fat) 15% CFF 316mg Na Recipe By : modified from magazine clipping by Rosemary Winters
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