Baked Breaded Chicken
Baked, breaded chicken is simple to make and satisfying to eat. Add zip to it with this tasty Dijon sauce.
2
Servings
10 m
Preparation
20 m
Cooking
522
Calories
Ingredients
2 Fresh Boneless Skinless Chicken Breasts
1 egg
1 tablespoon Dijon mustard, plus 2 teaspoons
1/2 cup garlic-and-herb seasoned bread crumbs
2 tablespoons flour
1 tablespoon half-and-half
1/4 teaspoon sugar
2 teaspoons fresh parsley, chopped
| Calories | 522 |
| Protein | 51 g |
| Total Fat | 23 g |
| Cholesterol | 283 mg |
| Sodium | 1017 mg |
| Total Carbohydrate | 23 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Preheat oven to 400°F. Spray 8-inch square baking pan with nonstick cooking spray. Blend egg and 1 tablespoon mustard in a shallow dish. Place bread crumbs in separate shallow dish. Coat chicken with flour. Dip in egg mixture; then dip in bread crumbs to coat.
2. Place coated chicken in baking pan. Spray chicken lightly with nonstick cooking spray. Bake 18 to 20 minutes or until done (internal temp 170°F).
3. To make mustard sauce, blend remaining 2 teaspoons mustard, half-and-half and sugar in a small bowl.
4. Serve with sliced tomato and mozzarella cheese and steamed French-cut green beans.
| Calories | 522 |
| Protein | 51 g |
| Total Fat | 23 g |
| Cholesterol | 283 mg |
| Sodium | 1017 mg |
| Total Carbohydrate | 23 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique