Baked Chicken with Parmesan

2 chicken breasts (boneless, skinless), sliced in half lengthwise to make 4 servings
2 tbsp canola oil
3/4 cp white wine (or chicken broth)
3 tsp ground mustard (prepared mustard works fine too!)
4 tbsp (approx) margarine or butter
1 tsp oregano (to taste)
3 tsp seasoned salt (to taste)
4 tbsp parmesan cheese, grated or sliced

This recipe is pretty versatile, you could even add cream or milk after it comes out of the oven to make it a creamy dish. It's really simple and delicious with a very strong flavor.

Preheat oven to 425. Meanwhile, heat oil in an oven-safe pan on the stove to medium-high heat (if you don't have an oven safe pan, that's ok, you can transfer the chicken to a baking dish for the oven part) and briefly brown the chicken (add salt and oregano) on both sides. Deglaze the pan with the wine, whisk in mustard. Top chicken with parmesan. Put in oven for 25-30 min or until chicken is done (if you didn't halve the breasts, it might need about 35-40). Remove chicken from pan, there should still be a good amount of sauce left. You can make more by adding the butter, but you can also leave it out to avoid extra calories.

Serving Size: makes 4 half-breast servings