- 4 (8-ounce) skinless, bone-in chicken breast halves
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Cooking spray
- 2 tablespoons prepared mustard
- 1/2 teaspoon ground red pepper
- 2 (1-ounce) slices French bread baguette
- calories 214
- fat 3.8 g
- satfat 1.1 g
- monofat 1.3 g
- polyfat 0.8 g
- protein 34.2 g
- carbohydrate 8.8 g
- fiber 0.4 g
- cholesterol 90 mg
- iron 1.6 mg
- sodium 408 mg
- calcium 17 mg
How to Make It
Preheat oven to 475°.
Sprinkle chicken with black pepper and salt; lightly coat with cooking spray.
Place chicken on rack of a broiler or roasting pan coated with cooking spray. Bake at 475° for 15 minutes; remove pan from oven.
Combine mustard and red pepper in a small bowl; brush over chicken. Place bread in food processor; pulse 10 times or until crumbs measure 1 cup. Sprinkle breadcrumbs evenly over mustard mixture on chicken, pressing lightly to adhere. Lightly coat breadcrumbs with cooking spray. Return pan to oven. Bake at 475° for 10 minutes or until breadcrumbs are browned and a thermometer registers 165°.