| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Cajun | Main, Dishes | 4 | Servings |
INGREDIENTS
| 4 | Boneless skinless chicken breast halves | |
| 4 | tb | Dijon mustard |
| 2 | c | Dry bread crumbs; or more |
| Salt and pepper; to taste | ||
| Cajun seasoning; optional | ||
| Vegetable cooking spray |
INSTRUCTIONS
Preheat oven to 350¡. Spray a 9" x 13" glass baking pan with vegetable cooking spray, such as Pam. In a shallow bowl, combine the bread crumbs with salt and pepper and whateve additional spices or seasonings you may be using. Place some dijon mustard into a small bowl or custard cup, about 1 tablespoon for each chicken breast half. You don't want to be going back and forth between the raw chicken and the mustard, as you don't want to contaminate the mustard. With your hands, coat a chicken breast completely on both sides with mustard. Then roll the chicken breast in the seasoned bread crumbs. If you get patches where the bread crumbs aren't sticking well, try to press more on to get an even coating. Place the coated chicken breast in the prepared pan. Repeat with remaining chicken breasts. When all the chicken is in the pan, spray them on the tops with vegetable cooking spray. This helps achieve a crispy crust. Bake for about 45 minutes, or until the juices from the chicken run clear. Posted to EAT-L Digest 07 Aug 96 Date: Thu, 8 Aug 1996 00:31:45 -0600 From: Ilene Warfield <ilenewar@STARNETINC.COM>
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