Wednesday, August 8, 2007

Parmesan-Dijon Chicken

3/4 c. dry bread crumbs
1/4 c. grated Parmesan Cheese
1/4 c. canola oil or butter, melted (I use EVOO)
2 T. Dijon mustard
6 boneless, skinless chicken breast halves (about 1 3/4 pounds)

1. Heat oven to 375. Grease bottom and sides of rectangular pan, 13x9x2 in., with shortening(i use Pam).

2. Mix bread crumbs and cheese in 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.

3. Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Betty Crocker's
Diabetes Cookbook

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