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Herb-Crumb Crusted Chicken

Source of Recipe


Cooking Light Magazine






List of Ingredients



• 1 cup reduced-fat sour cream
  
• 3 Tbsp lemon juice
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1/4 tsp hot sauce
  
• 1 clove garlic, minced
  
• 6 (6-ounce) skinless chicken breast halves
  
• 2 tsp dry mustard
  
• 1-1/2 tsp salt
  
• 1-1/2 tsp dried thyme
  
• 1 tsp paprika
  
• 1/2 tsp freshly ground black pepper
  
• 1 (5-ounce) package melba toast
  
• Cooking spray
  






Instructions



1. Combine first 6 ingredients in a large zip-top plastic bag. Add the chicken; seal and marinate in refrigerator for 2 hours, turning bag occasionally.
   
   
2. Preheat oven to 375° F. Combine mustard and next 5 ingredients in a blender or food processor; process until finely ground. Place 1/2 cup crumb mixture in a shallow dish; reserve remaining crumb mixture for another use.
   
   
3. Remove chicken from bag; dredge in crumb mixture. Place the chicken, breast-sides up, on a jellyroll pan coated with cooking spray. Bake at 375° F for 40 minutes or until done.
   
   Makes 6 servings.
   
   .................
   
   Calories 192; Fat 6.2 g; Protein 20.2 g; Carb 10.9 g; Fiber 0.8 g; Chol 59 mg; Iron 1.1 mg; Sodium 603 mg; Calcium 64 mg