I just tried this recipe from a cookbook I purchased a few months ago - Seasons of Central Pennsylvania (which has many other great sounding recipes!). The chicken was moist, flavorful and was very easy to put together.
* Exported from MasterCook *
Oven-Baked Chicken Dijon
Recipe By :
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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3 whole boneless skinless chicken breasts -- boned and skinned
1/3 cup dijon mustard
2/3 cup plain nonfat yogurt
3 cloves garlic
1 cup bread crumbs (I used panko)
1 teaspoon Herbes de Provence -- or 1 teaspoon total mixed thyme, rosemary, bay, lavender, and oregano)
Preheat oven to 350ºF and lightly spray a baking tray with cooking spray. Cut chicken breasts in half and remove connective tissue. Flatten slightly with a mallet between two sheets of parchment or waxed paper. Sprinkle chicken with salt and pepper.
Mix mustard, yogurt, and garlic together and place in a shallow container large enough to hold one of the cutlets. In another container, mix the bread crumbs, herbs, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Dip each piece of chicken into the mustard-yogurt mixture, then pat both sides in the bread-crumb mixture. Place chicken on prepared baking tray. Bake for 30-35 minutes, until chicken is fully cooked and juices run clear.
"Seasons of Central Pennsylvania"
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Per Serving (excluding unknown items): 227 Calories; 3g Fat (12.6% calories from fat); 32g Protein; 16g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 418mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.