Mustard "Fried" Chicken
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 390.1
- Total Fat: 4.5 g
- Cholesterol: 136.9 mg
- Sodium: 2,945.4 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 1.7 g
- Protein: 59.1 g
View full nutritional breakdown of Mustard "Fried" Chicken calories by ingredient
Introduction
Oven-baked, tangy tasty chicken Oven-baked, tangy tasty chickenNumber of Servings: 6
Ingredients
-
These are all give-or-take measurements, easily adjustable to suit your tastes and needs:
1/2 cup yellow mustard
1/2 cup brown mustard
2 1/2 cups panko (Japanese bread crumbs)
3 tbs onion powder
1 tbs salt
4-6 boneless, skinless chicken breasts (I used Tyson's pre-flattened individually packaged breasts)
Directions
1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil, and hose it down with non-stick cooking spray--this is important, or else all your yummy crust will stick to the pan instead of the chicken.
3. Mix together the mustards, onion powder, and salt. Set it aside and set up a dredge and coat station for your chicken.
4. Rinse your chicken, then pat it dry. Make sure the chicken is try, or nothing is going to stick to it.
5. Dredge the chicken with the mustard mix, making sure the breast is completely coated.
6. Roll the chicken in the panko; don't be afraid to press the panko into the mustard and chicken. Coat the chicken well, and lay on the cooking sheet.
7. Bake for 4 minutes per side, then broil 2 minutes until golden brown.
This should yield 6 whole-breast servings.
*Depending on the thickness of your breasts, your crust-color preference, and your oven, adjust time and temp accordingly.
Number of Servings: 6
Recipe submitted by SparkPeople user ATTNDUELISTS.
2. Line a baking sheet with aluminum foil, and hose it down with non-stick cooking spray--this is important, or else all your yummy crust will stick to the pan instead of the chicken.
3. Mix together the mustards, onion powder, and salt. Set it aside and set up a dredge and coat station for your chicken.
4. Rinse your chicken, then pat it dry. Make sure the chicken is try, or nothing is going to stick to it.
5. Dredge the chicken with the mustard mix, making sure the breast is completely coated.
6. Roll the chicken in the panko; don't be afraid to press the panko into the mustard and chicken. Coat the chicken well, and lay on the cooking sheet.
7. Bake for 4 minutes per side, then broil 2 minutes until golden brown.
This should yield 6 whole-breast servings.
*Depending on the thickness of your breasts, your crust-color preference, and your oven, adjust time and temp accordingly.
Number of Servings: 6
Recipe submitted by SparkPeople user ATTNDUELISTS.