Crispy Baked Chicken
- 4 skinless Chicken breast halves (1 1/2 pounds)
- 2 1/2 tblsp Dijon mustard, divided
- 1 cup fresh whole wheat bread crumbs (2 slices)
- 1/2 tsp dried marjoram leaves
- 1/2 tsp dried thyme leaves
- 1/4 tsp salt
- 1/4 tsp dried sage leaves
- 1/4 tsp black pepper
- Nonstick cooking spray
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 2 cloves garlic, minced
- 1 to 2 tblsp lemon juice
- 1/4 cup parmesan cheese
Preheat oven to 375 degrees. Brush tops of chicken breasts with 2 tblsps mustard. Combine bread crumbs, remaining 1/2 tblsp mustard, marjoram, thyme, salt, sage and black pepper in small bowl. Pat mixture evenly over mustard. Arrange chicken breast side up, in single layer in 9×13 in baking pan.
Bake uncovered, about 40 minutes, or until chicken is no longer pink in center and juices run clear. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add bell peppers and garlic; cook and stir about 5 minutes or until tender. Add on juice; cook and stir another minute. Sprinkle parmesan cheese on chicken and arrange it and pepper mixture on serving plates.
Nutritional Information Per Serving: Calories..196; Carbohydrates 11g; Total Fat 4g; Dietary Fiber 3g
Brought to you by: Kent Gordon
