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Nice Crust Chicken

(5 Votes)
SERVES
6
COOK TIME
55 Min

Treat yourself to this easy flavorful breaded Nice Crust Chicken that bakes up to a crispy crust that tastes like you fried it, but your oven did all the work.

What You'll Need:
  • 6 boneless, skinless chicken breast halves
  • 1/4 cup prepared mustard
  • 1 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried minced onion
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 2 1/2 tablespoons butter, melted
  • 6 tablespoons sour cream or plain low-fat yogurt
What To Do:
  1. Preheat oven to 350 degrees F.
     
  2. Brush chicken breasts with mustard; set aside. In a large shallow dish, mix together bread crumbs, Parmesan cheese, onion, salt, garlic powder and oregano. 
     
  3. Roll chicken in bread crumb mixture to coat. Place chicken in a large, lightly greased baking pan, meaty side up. Drizzle chicken with melted butter. 
     
  4. Bake, uncovered, 30 minutes or until juices run clear. Arrange chicken on a serving dish and top with sour cream or yogurt.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

I made this dish with Dijon mustard, but next time I'll try making it with 'Dijonaise'. The flavor will be milder, since it's mayonnaise mixed with prepared mustard. If you don't want to purchase "Dijonaise" in order to make only one dish, you can make a small amount by mixing equal amounts of mayo (I use Hellman's Lite Mayo), yellow mustard, and a squirt of lemon juice. I hope this will be helpful to others.

Moist And good flavor but not very crispy crust. Think I'll try the rack next time.

I like the comment about using the rack to keep both sides crispy.

"Prepared Mustard" usually means yellow ball-park mustard. Think I'll try with Dijon.

Yeah, I agree!

A regular in my house. Keeps the chicken moist. Most importantly, everyone will eat it!

Very good....I used hellmans mayonnaise instead of mustard and placed chicken on a rack placed in the pan to keep crispy on both sides.....give this one a try...it's really good!

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