Quickie Mustard Panko Crusted Chicken Breast
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 4 ounce boneless skinless chicken breasts1/2 cup panko crumbs2 tsp dried basil1 tsp black pepper1/2 tsp garlic powder1/4 cup dijon mustard
Preheat the oven to 375°F.
Rinse the chicken breasts and pat dry.
Mix the panko, basil, pepper, and garlic powder in a shallow dish.
Brush the chicken breasts with mustard and lay in the dish containing the panko mixture. Cover the chicken with panko and pat gently so that the breading adheres to the surface of the chicken.
Place in the freezer for about 5 minutes.
Place a layer of parchment paper on a heavy baking sheet and lightly spray with canola or olive oil. Remove the chicken from the freezer and carefully place on the baking sheet.
Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KERRYLEIGH8.
Rinse the chicken breasts and pat dry.
Mix the panko, basil, pepper, and garlic powder in a shallow dish.
Brush the chicken breasts with mustard and lay in the dish containing the panko mixture. Cover the chicken with panko and pat gently so that the breading adheres to the surface of the chicken.
Place in the freezer for about 5 minutes.
Place a layer of parchment paper on a heavy baking sheet and lightly spray with canola or olive oil. Remove the chicken from the freezer and carefully place on the baking sheet.
Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KERRYLEIGH8.
Nutritional Info Amount Per Serving
- Calories: 167.5
- Total Fat: 2.0 g
- Cholesterol: 65.8 mg
- Sodium: 259.3 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.0 g
- Protein: 27.8 g
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