| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
English |
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken breast halves without skin, boned |
| 1/2 |
c |
Dijon mustard |
| 2 |
|
English muffins |
| 2 |
ts |
Paprika |
| 1/2 |
ts |
Dried tarragon |
| 1/2 |
ts |
Pepper |
|
|
Egg Beaters® 99% egg substitute |
| 1 1/2 |
tb |
Butter Buds® |
| 3 |
tb |
Lemon juice |
INSTRUCTIONS
In a large bowl, combine mustard with chicken and toss to coat. Let
marinate at room temp. for 30 min.
Preheat oven to 375 degrees. Tear up English muffins and grind them into
fresh bread crumbs in a food processor. Toss them in a med. bowl with
paprika, tarragon and pepper.
Put Egg Beaters in a shallow dish or pie plate.
Spray a 13 x 9 inch baking pan or cookie sheet with nonstick spray. One at
a time, dip the pieces of mustard-coated chicken in the egg, then roll in
seasoned crumbs. Use fewer crumbs on underside of chicken since pieces will
not be turned. Place in a single layer.
Stir together Butter Buds and lemon juice in a cup. Spoon over chicken.
Bake, uncovered, in the center of the oven for 50 - 60 min. until deep
brown and crispy on top. Juices will run clear when the chicken is pierced
with fork. Let stand for 10-15 min.
NOTES : The amount of mustard IS NOT a misprint, use full amount
Recipe by: Diet Feast Posted to MC-Recipe Digest V1 #515 by Vickie Regnart
<ec628964@ix.netcom.com> on Mar 13, 1997
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