Photo: John Autry: Styling: Cindy Barr Photo by: Photo: John Autry: Styling: Cindy Barr

Deviled Chicken

Cooking Light NOVEMBER 2010

  • Yield: 4 servings (serving size: 1 chicken breast half)
  • Total: 40 Minutes


  • 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


1. Preheat oven to 475°.

2. Sprinkle chicken with black pepper and salt; lightly coat with cooking spray.

3. Place chicken on rack of a broiler or roasting pan coated with cooking spray. Bake at 475° for 15 minutes; remove pan from oven.

4. 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°.

Nutritional Information

Amount per serving
  • Calories: 214
  • Fat: 3.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 34.2g
  • Carbohydrate: 8.8g
  • Fiber: 0.4g
  • Cholesterol: 90mg
  • Iron: 1.6mg
  • Sodium: 408mg
  • Calcium: 17mg

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Deviled Chicken Recipe