4 (8-ounce) skinless, bone-in chicken breast halves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons prepared mustard
1/2 teaspoon ground red pepper
2 (1-ounce) slices French bread baguette
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°.