Deviled Chicken Breasts
|Grainy dijon mustard||1⁄4 Cup (4 tbs)|
|Low-fat mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped dill/3/4 teaspoon dried||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Whole wheat bread crumbs||1 1⁄2 Cup (24 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Skinless, boneless chicken breast halves||6|
|Dill sprigs/Parsley sprigs||1|
1. Preheat the oven to 450Â°F. Lightly grease a baking sheet or coat with non- stick cooking spray. In a shallow bowl, whisk together mustard, mayonnaise, dill, and garlic. Stir together bread crumbs and pepper and spread on a plate or sheet of waxed paper. Use your hands to flatten chicken to an even thickness.
2. Dip chicken into mustard mixture, then dredge in crumbs, turning to coat completely. Place in a single layer on prepared baking sheet.
3. Bake until chicken is white throughout and coating is golden and crisp, 12 to 15 minutes. Serve hot, garnished with lemon wedges and dill sprigs.