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°.
Easy, tasty and pretty good. I used panko instead of making my own breadcrumbs. I also added canola oil mayo to the mustard and skipped the spray oil on the breadcrumbs. My chicken turned out juicy, but not very tender.
This recipe is awesome! It is cheap, super easy and delicious. What more can you ask for? Since I'm Cajun I like really spicy food, and I did not find this too spicy with the full amount of cayenne, however my husband and daughter are more sensitive, so now I halve the red pepper with chili powder, and everyone is happy. Also, if you turn your old bread into breadcrumbs and keep them in a ziploc bag you never have to buy breadcrumbs, and you'll have them on hand for this dish and can skip that step.
This is fine. The cooking time made the chicken a little dry and the only real flavor came from the mustard. I would like to make some changes such as using cutlets, cutting the cooking time down, and maybe try mixing grated parmesan cheese into the bread crumbs. This recipe isn't something I would serve to company but was fine for a weeknight meal.
I made the entire menu and it was very tasty and easy. Used dijon mustard as that is my husband's favorite. The rice was great and the broccoli with shallots was just right. My family does not love broccoli but I got a thumbs up on this one.
Couldn't be easier. The chicken was very moist too. I did not do the red pepper. I used a mixed peppercorn blend that had a little of the red pepper in it. This is great because it uses ingredients you always have too. You can serve it with almost anything.
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