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