Chicken Kabob

 

Ingredients

8 (6-inch) bamboo skewers

1/4 cup finely chopped onion

2 cloves garlic, finely chopped (1 teaspoon)

1 tablespoon chopped fresh parsley

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 cup olive oil

2 tablespoons lemon juice

1 package (1 lb) boneless skinless chicken breasts, cut in 32 (1-inch) pieces

1 red or yellow bell pepper, cut into 24 (1-inch) pieces 

 

Directions

1 Soak the skewers in water for 30 minutes. In shallow glass or plastic dish or resealable food-storage plastic bag, mix onion, garlic, parsley, paprika, pepper flakes, cumin, salt, 2 tablespoons of the olive oil and lemon juice. Add chicken; turning to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 1 hour to marinate.
2 Heat gas or charcoal grill. Thread chicken and bell pepper pieces on skewers.
3 Place kabobs on grill over medium heat. Cook 9 to 11 minutes, turning occasionally; brushing with remaining 2 tablespoons oil, until chicken is no longer pink in center.

 

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Grilled Chicken Satay with Cucumber Salad

Ingredients

Chicken Satay

1/2 cup Asian peanut sauce

4 boneless skinless chicken breasts

1/4 teaspoon salt

Cucumber Salad

3 cups thinly sliced peeled seedless cucumbers

1/3 cup halved thinly sliced red onion

2 tablespoons white vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

Toppings

2 tablespoons coarsely chopped cocktail peanuts

2 tablespoons thinly sliced green onions (2 medium)

3/4 cup Asian peanut sauce 

 

Directions

1 Soak 8 (10-inch) wooden skewers in water 30 minutes. Heat gas or charcoal grill. Place 1/2 cup peanut sauce in medium bowl; set aside. Cut chicken crosswise into 1/2-inch thick slices. Thoroughly coat chicken slices with sauce in bowl; sprinkle with 1/4 teaspoon salt. Cover and refrigerate 30 minutes.
2 In another medium bowl, stir together cucumber salad ingredients; set aside.
3 Remove chicken from bowl; discard peanut sauce. On each skewer, thread 4 to 5 chicken slices. Place skewers on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
4 To serve, divide cucumber salad among 4 serving plates. Top with chicken skewers and toppings.

 

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Roasted Chicken Drummie Dinner

 

Ingredients

8 Green Giant® Nibblers® frozen corn-on-the-cob

16 chicken drummettes (1 1/2 lb)

8 small red potatoes, quartered

1 medium red bell pepper, cut into 1-inch pieces

1/4 cup creamy mustard-mayonnaise sauce

1 tablespoon vegetable oil

1/2 teaspoon garlic-pepper blend

1/4 teaspoon salt 

 

Directions

1) Unwrap corn; place in bowl of warm water for 15 to 20 minutes to partially thaw.
2) Meanwhile, heat oven to 425ºF. Spray 15x10x1-inch pan with cooking spray. In large bowl, place chicken drummettes, potatoes and bell pepper.
3) Drain corn; add to chicken mixture. Add mustard-mayonnaise sauce, oil, garlic-pepper blend and salt; toss to coat well. Spread mixture in pan.
4) Bake 40 to 50 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F), stirring and turning chicken and vegetables once during baking.

Expert Advise

1) Instead of the fresh red potatoes, you could use refrigerated red potato wedges instead.
2)Kids and adults will all enjoy this oven main dish. Serve with coleslaw from the deli and buttermilk biscuits.
3)To substitute for the mustard-mayonnaise sauce, use 3 tablespoons mayonnaise and 1 tablespoon yellow mustard.

 

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Oven-Roasted Chicken with New Potatoes

 

Ingredients

2 tablespoons chopped fresh herbs (such as oregano, sage or rosemary) or 2 teaspoons dried herb leaves

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons olive oil

1 (3 1/2 to 4-lb.) whole roasting chicken

1 1/2 to 2 lb. small red potatoes, unpeeled, halved 

 

Directions

1) Heat oven to 450°F. In small bowl, combine herbs, salt, pepper and oil; mix well.
2) Place chicken, breast side down, in shallow roasting pan. Arrange potatoes around chicken in pan. Drizzle half of oil mixture over potatoes; stir to mix. Bake at 450°F. for 20 minutes.
3) Remove pan from oven. Spoon some of remaining oil mixture over chicken and potatoes; stir potatoes. Turn chicken breast side up. Return to oven; bake an additional 10 minutes.
4) Remove pan from oven. Reduce oven temperature to 325°F. Drizzle remaining oil mixture over chicken and potatoes; stir potatoes. Return to oven; bake an additional 40 to 50 minutes or until chicken is fork-tender and juices run clear, and potatoes are tender.

 

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Apple Sage Roasted Chicken

 

Ingredients

1 medium Gala apple, cored

1 whole chicken (3 to 4 lb)

3 tablespoons butter or margarine, softened

3 tablespoons chopped fresh sage leaves

1 teaspoon kosher (coarse) salt

1/2 teaspoon freshly ground pepper

1 cup apple cider

Fresh sage sprigs, if desired 

 

Directions

• 1) Heat oven to 425°F. Cut apple into wedges; place in cavity of chicken.
• 2) In small bowl, mix butter, chopped sage, salt and pepper. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breasts using fingers, being careful not to tear or puncture skin. Rub half of sage butter under skin to cover chicken breasts; replace skin. Rub remaining sage butter on outside of chicken breasts and thighs. Fold wings of chicken under back. Tie or skewer drumsticks together. On rack in shallow roasting pan or 13x9-inch pan fitted with rack, place chicken, breast side down. Cover loosely with foil. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• 3) Roast 25 minutes. Meanwhile, in 1-quart saucepan, heat cider to boiling over medium-high heat. Boil 6 to 8 minutes or until cider is reduced to 2 tablespoons.
• 4) Uncover and carefully turn chicken breast side up. Roast 45 minutes longer, basting with cider reduction every 15 minutes, until thermometer reads at least 165°F and drumsticks move easily when lifted or twisted. Cover loosely with foil; let stand 15 minutes for easiest carving. Garnish with sage sprigs.

 

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Zesty Roasted Chicken and Potatoes

 

Ingredients

6 boneless skinless chicken breasts (about 1 3/4 lb)

1/2 teaspoon salt

1/3 cup mayonnaise or salad dressing

3 tablespoons Dijon mustard

1 tablespoon vegetable oil

1/2 teaspoon pepper

2 cloves garlic, finely chopped

1 lb small red potatoes, each cut into 6 wedges

Chopped fresh chives, if desired 

 

Directions

• 1) Heat oven to 350°F. Line broiler pan with foil. Spray rack of broiler pan with cooking spray. Arrange chicken on center of rack in broiler pan; sprinkle both sides with salt.
• 2) In large bowl, mix mayonnaise, mustard, oil, pepper and garlic; brush about 3 tablespoons mixture on chicken. Add potatoes to remaining mayonnaise mixture; toss. Arrange potatoes around chicken.
• 3) Bake uncovered 45 to 55 minutes, turning potatoes halfway through cooking, until potatoes are tender and juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with chives.

 

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Crunchy Honey Roasted Chicken Fingers

Chopped honey-roasted peanuts add extra crunch to these chicken breast fingers! Dive them into just one or both of our sweet n' sassy dipping sauces. 

Ingredients

2/3 cup Original Bisquick® mix

1/3 cup finely chopped honey-roasted peanuts*

1/2 teaspoon salt or garlic salt

3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips

1 egg, slightly beaten

3 tablespoons butter or margarine, melted

Honey Mustard Dipping Sauce

1/4 cup honey or real maple syrup

1 1/2 tablespoons Dijon or yellow mustard

Creamy Honey Dipping Sauce

2 tablespoons honey

1/4 cup mayonnaise or sour cream 

 

Directions

• 1) Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
• 2) Mix Bisquick mix, peanuts and salt in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• 3) Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
• 4) Meanwhile, in separate small bowls, mix Honey Mustard Dipping Sauce and Creamy Honey Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

 

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Honey-Mustard Roasted Chicken and Squash

 

Ingredients

4 bone-in chicken breasts, skin removed

1 medium butternut squash (2 lb), peeled, cut into 1-inch cubes (4 cups)

1 medium red onion, cut into 8 wedges

3/4 cup reduced-fat honey-mustard dressing

1/2 teaspoon salt

1/2 teaspoon dried rosemary leaves, crushed

1/4 teaspoon garlic powder

2 cups Green Giant Select® frozen sugar snap peas (from 1-lb bag) 

 

 

Directions

• 1) Heat oven to 425°F. Spray shallow roasting pan with cooking spray. Place chicken in pan; arrange squash and onion around chicken.
• 2) In small bowl, mix dressing, salt, rosemary and garlic powder. Brush chicken and vegetables with about half of the dressing mixture.
• 3) Bake uncovered 20 minutes. Remove from oven. Stir vegetables; add sugar snap peas to pan. Brush chicken and vegetables with remaining dressing mixture.
• 4) Return to oven; bake 20 to 25 minutes longer or until thermometer inserted in center of thickest part of breasts reads 170°F, and vegetables are tender. If desired, garnish with fresh herb sprigs.

 

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Roasted Chicken and Vegetables

 

Ingredients

1/4 cup chicken broth

2 tablespoons olive or vegetable oil

1 teaspoon salt

1 teaspoon dried thyme leaves

1 teaspoon dried tarragon leaves

1/2 teaspoon pepper

2 medium dark-orange sweet potatoes, peeled, cut into eighths

1 1/2 cups ready-to-eat baby-cut carrots, cut in half lengthwise

1 large onion, cut into 8 wedges

8 cloves garlic, finely chopped

1 cut-up whole chicken (3 to 3 1/2 lb) 

 

Directions

• 1) Heat oven to 425°F. In large bowl, mix broth, oil, salt, thyme, tarragon and pepper. Add vegetables and garlic; toss to coat. Remove vegetables with slotted spoon to ungreased 15x10x1-inch pan, spreading on half of the pan.
• 2) Add chicken pieces to remaining broth mixture in bowl, turning chicken over to coat all sides. Place chicken pieces skin-side-down next to vegetables in pan, placing legs and thighs along edge of pan. Drizzle any remaining broth mixture over chicken.
• 3) Bake 30 minutes. Stir vegetables, and turn chicken pieces. Bake 30 to 40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

 

 

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Thyme-Roasted Chicken with Vegetables

 

Ingredients

1 whole chicken (3 to 3 1/2 lb)

6 medium carrots

4 medium stalks celery

3 large baking potatoes (russet or Idaho), about 8 oz each

3 medium onions

2 tablespoons butter or margarine

1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves 

 

Directions

• 1) Heat the oven to 375°F. Fold the wings of the chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay. Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.
• 2) In a shallow roasting pan, place the chicken with the breast side up. Insert an ovenproof meat thermometer so the tip is in the thickest part of inside thigh and does not touch bone. Roast chicken uncovered 45 minutes.
• 3) While the chicken is roasting, peel the carrots, and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 1/2-inch pieces. Peel the onions, and cut into wedges.
• 4) Remove the chicken from the oven. Arrange the carrots, celery, potatoes and onions around the chicken. In a 1-quart saucepan, heat the butter over low heat just until melted. (Or place the butter in a small microwavable bowl; cover with a microwavable paper towel and microwave on High 10 to 20 seconds or until melted.) Stir the thyme into the butter, then drizzle over the chicken and vegetables.
• 5) Cover the chicken and vegetables with foil; roast 45 to 60 minutes longer or until the thermometer reads 180°F and vegetables are tender when pierced with a fork. Or check for doneness by wiggling the legs; if they move easily, the chicken is done.
• 6) Remove the vegetables from the pan, and cover with foil to keep warm while carving the chicken.
• 7) Place chicken, breast up and with its legs to your right if you're right-handed or to the left if left-handed, on cutting board. Remove ties from legs.

 

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Garlic Roasted Chicken and Potatoes

 

Ingredients

4 boneless skinless chicken breasts (about 1 1/4 lb)

5 to 6 small red potatoes, quartered

1/2 teaspoon dried rosemary leaves, crushed

1/2 teaspoon peppered seasoned salt

2 to 3 garlic cloves, minced

1 tablespoon olive oil

2 tablespoons shredded Parmesan cheese

2 tablespoons chopped fresh chives 

 

Directions

• 1) Heat oven to 425°F. Arrange chicken and potatoes in ungreased 13x9-inch pan. In small bowl, mix rosemary, seasoned salt, garlic and oil. Brush over chicken and potatoes. Sprinkle with cheese.
• 2) Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), and potatoes are light golden brown. Sprinkle with chives.

 

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Seasoned Oven-Roasted Chicken

 

Ingredients

8 boneless skinless chicken breast halves (about 2 lb)

1 tablespoon olive or vegetable oil

1 1/2 teaspoons parsley flakes

1 teaspoon seasoned salt

1 teaspoon garlic pepper blend

1 teaspoon dried basil leaves 

 

Directions

• 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of chicken with oil. Sprinkle both sides with parsley, seasoned salt, garlic pepper and basil. Place in baking dish.
• 2 Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• 3 Cool chicken 10 to 15 minutes. Cut into desired size pieces for recipes calling for cooked chicken. Wrap tightly and refrigerate up to 2 days or freeze up to 1 month.

 

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Gluten Free Southwest Roasted Chicken

 

Ingredients

1 whole broiler-fryer chicken, 3 pounds

1/4 cup butter or margarine, melted

2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled

1 teaspoon chili powder

1/2 teaspoon ground coriander

1/4 teaspoon ground red pepper (cayenne)

2 garlic cloves, finely chopped 

 

Directions

• 1 Heat oven to 375ºF.
• 2 Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• 3 Roast uncovered 30 minutes. Mix remaining ingredients; brush generously over chicken. Roast uncovered about 1 hour longer, brushing 1 or 2 times with butter mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving.

 

Expert Tips

1) Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
2) Have some extra garlic butter on hand? Skip the finely chopped garlic and use 1/4 cup garlic butter instead of the 1/4 cup butter.
3) Forget about chopping garlic if you're not in the mood. You can use 1 tablespoon of minced garlic from a jar instead.

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Buffalo-Style Chicken Nuggets

 

Ingredients

1 1/2 cups Corn Chex® cereal

1/2 cup Original Bisquick® mix

2 teaspoons paprika

1/4 teaspoon seasoned salt

1/4 teaspoon ground red pepper (cayenne)

1 tablespoon canola or soybean oil

1 teaspoon red pepper sauce

1 lb boneless skinless chicken breasts, cut into 2-inch pieces

1/4 cup fat-free sour cream

1/4 cup reduced-fat ranch dressing 

 

Directions

1 Heat oven to 425°F. In 1-gallon resealable food-storage plastic bag, place cereal; crush with rolling pin. Add Bisquick® mix, paprika, seasoned salt and red pepper; mix well.
2 In small bowl, stir together oil and pepper sauce. Coat chicken pieces with oil mixture.
3 Shake about 6 chicken pieces at a time in bag of cereal mixture until coated. Shake off any extra mixture. On ungreased cookie sheet, place chicken pieces in single layer.
4 Bake about 10 minutes or until chicken is no longer pink in center. Meanwhile, in small bowl, stir together sour cream and dressing. Serve sauce with chicken.

 

Advise :

Add some wholesome veggies to accompany your lunch. Try a side of crunchy dippers such as celery and carrot sticks, green bell pepper strips and cucumber chips to serve with these spicy nuggets and zippy sauce. Dip in your favorite reduced-fat or fat-free dressing.

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Grilled Taco-Barbecue Chicken

Ingredients

2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

1 teaspoon dried oregano leaves 

4 boneless skinless chicken breasts (about 1 1/4 lb)

1 tablespoon olive or vegetable oil

1/2 cup barbecue sauce

1/4 cup chili sauce

1 teaspoon ground cumin 

 

Directions

• 1 Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
• 2 Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.

Advise

1) Serve sauces on the side when cooking with a contact grill. Because grilling temperatures are high, sauces and glazes burn easily if used during grilling.
2) For zesty, make-your-own wrap sandwiches, slice the warm chicken into strips and serve with tortillas, shredded lettuce, sliced avocado and the sauce.
3) Contact grills are indoor-use grills that cook the food between two grids. Both top and bottom grids are heated, so food is cooked from both sides in much less time than conventional grilling.

 

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Grilled Raspberry-Glazed Chicken

Ingredients

1/2 cup raspberry jam

1 tablespoon Dijon mustard

6 boneless skinless chicken breast halves (about 1 3/4 pounds)

1 1/2 cups fresh or frozen (thawed and drained) raspberries 

 

Directions

• 1 Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix raspberry jam and mustard.
• 2 Cover and grill chicken 4 to 5 inches from medium heat 20 to 25 minutes, brushing occasionally with jam mixture and turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining jam mixture. Serve chicken topped with raspberries.

Tips

1)Serve grilled chicken with a crisp green salad and crusty rolls.
2)Raspberries come in three colors--black, golden and red, with red being the most common. Take advantage of the seasonal selection by using whatever homegrown berries are available.

 

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Grilled Chicken with Chipotle-Peach Glaze

 

Ingredients :

1/2 cup peach preserves

1/4 cup lime juice

1 canned chipotle chile in adobo sauce, seeded, chopped

1 teaspoon adobo sauce (from can of chiles)

2 tablespoons chopped fresh cilantro

8 boneless skinless chicken breasts (about 2 1/2 lb)

1 teaspoon garlic-pepper blend

1/2 teaspoon ground cumin

1/2 teaspoon salt

4 peaches, cut in half and pitted, if desired Cilantro sprigs 

 

Directions :

• 1 Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chile and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
• 2 Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Add peach halves to grill for last 2 to 3 minutes of grilling just until heated.
• 3 Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with chicken and peaches. Garnish with cilantro sprigs.

 Tip :

You can use 1/2 teaspoon garlic powder and 1/2 teaspoon coarsely ground black pepper instead of the 1 teaspoon garlic-pepper blend.

 

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Grilled Spanish Chicken Supper

 

Ingredients

3 medium unpeeled baking potatoes, cut into 1/2-inch cubes (4 cups)

2 medium green or red bell peppers, chopped (2 cups)

1large onion, coarsely chopped (1 cup)

1-2large pimiento-stuffed olives, coarsely chopped

1 can (14 1/2 ounces) diced tomatoes with roasted garlic, undrained

1 tablespoon Gold Medal® all-purpose flour

3 teaspoons chili powder

1 teaspoon salt

1 1/2pounds chicken breast tenders (not breaded) 

 

Directions

• 1 Heat coals or gas grill for direct heat. In large bowl, mix potatoes, bell peppers, onion, olives and tomatoes. Stir in flour, 2 teaspoons of the chili powder and 1/2 teaspoon of the salt. Spoon mixture into large heavy-duty aluminum foil bag.
• 2 Sprinkle remaining 1 teaspoon chili powder and 1/2 teaspoon salt over chicken. Arrange chicken on top of vegetables. Double-fold open end of bag. Slide foil bag onto cookie sheet to carry to grill.
• 3 Slide foil bag onto grill. Grill uncovered 4 to 5 inches from medium-high heat about 20 minutes or until potatoes are tender and chicken is no longer pink in center.

 

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Chicken and Cashews

Ingredients
    3 tablespoons low-sodium soy sauce, divided
    2 tablespoons dry sherry
    4 teaspoons cornstarch, divided
    1 pound skinless, boneless chicken breast, cut into bite-sized pieces
    1/2 cup fat-free, less-sodium chicken broth
    2 tablespoons oyster sauce
    1 tablespoon honey
    2 teaspoons sesame oil, divided
    3/4 cup chopped onion
    1/2 cup chopped celery
    1/2 cup chopped red bell pepper
    1 tablespoon grated peeled fresh ginger
    2 garlic cloves, minced
    1/2 cup chopped green onions (about 3 green onions)
    1/4 cup chopped unsalted dry-roasted cashews

Preparation

1.  Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2.  Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
3. Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

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Baked Chicken Breasts With Parmesan Crust

 

Ingredients

2 tablespoons dijon mustard
1/2 teaspoon thyme leaves, chopped
Kosher salt
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (about 8 ounces each)
3/4 cup freshly grated parmesan cheese
3/4 cup panko or dried coarse baguette breadcrumbs
Cooking spray

Directions

Preheat the oven to 450 degrees F.

Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside.

In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat.

Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.

Per Serving: Calories: 402; Total Fat: 14 grams; Saturated Fat: 6 grams; Protein: 54 grams; Total carbohydrates: 8 grams; Sugar: grams; Fiber: 1 gram; Cholesterol: 155 milligrams; Sodium: 885 milligrams

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