Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Parmesan-Dijon Chicken




Source of Recipe


Internet


List of Ingredients




3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup canola oil or butter, melted
2 T. Dijon mustard
6 boneless, skinless chicken breast halves (about 1 3/4 lbs.)


Recipe



Heat oven to 375 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening. Mix bread crumbs and cheese in a large resealable plastic food-storage bag. Mix oil and mustard in shallow dish. Dip chicken into oil mixture, then shake in bag to coat with crumb mixture. Place in pan. Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Tip: To reduce fat and calories, trim all visible fat from meat and remove chicken skin before cooking.