I’m not much of a meal planner. I wish I was, but I’m not. I never really know what I’m going to make for dinner until just a few hours before. Because I know I’m awful at meal planning, I always make sure to keep my pantry and fridge stocked with ingredients I consider “The Basics.”
“The Basics” for me includes things like a variety of dried herbs and seasonings, rice, ketchup, frozen vegetables, eggs, some kind of protein (beef/chicken mostly), butter, cheese, and yogurt. With these ingredients on hand, I can always put together something easy to eat for dinner, which is just what I did last night.
I’ve been eyeing the June Dairy Month page a lot, not just because I work on it, but because it’s got some amazing looking recipes on it. So, before I left the office last night I went on and picked an easy dinner recipe that used ingredients I already had, and was healthy enough to serve to my health-conscious boyfriend.
Ah, Nice Crust Chicken. An oven fried chicken recipe with only 4 steps and only 10 ingredients, all of which I already had. Perfect.
After setting the oven to preheat, I began by coating my chicken breasts with Dijon mustard. I used Dijon mustard because I love its tangy taste, but you can use any mustard you like.
While the chicken sat off to the side, marinating in mustardy goodness…I mixed together the bread crumbs, seasonings, and grated cheese.
Then, it was time to coat these whopping-sized chicken breasts.

You just place them in there gently, roll ‘em around a bit, flip them the other way, and make sure you get a nice even coating all around.
After that, I went ahead and melted some butter in the microwave. Melting butter in the microwave is easy. I put my un-melted butter in a measuring cup (wrapper off, if you’re using the stick kind), and stick it in the microwave for 10-15 seconds at a time until it’s nice and melty.
Then I drizzled it over the chicken breasts…
Once I had them in the oven, I set the timer for 30 minutes and prepared a tomato and avocado salad, plus a simple side dish to complete the meal.
Now, there was still one ingredient I hadn’t used…the Greek yogurt. I had never tried using yogurt as a topping. Anyone who knows me knows I’m a ketchup and hot sauce kind of girl, but I’m pretty open to everything, and I love yogurt…
IT WAS DELICIOUS. Greek yogurt might just become my new secret weapon from the dairy aisle.
So, here’s a picture of my finished dinner:
Both my boyfriend and I agreed that this chicken dinner recipe is a winner. I think he even said it tasted better than his mother’s cooking, but… who’s bragging?
Anyway, if you’re looking for a healthy dinner recipe, I highly suggest you try Nice Crust Chicken. It’s oven fried, only lightly breaded, and if you use 4 oz chicken breasts and low-fat Greek yogurt, it’s less than 300 calories and 15g of carbs, per serving!
Have you checked out the June Dairy Month page? Is there a recipe on there that you can’t wait to make, or that you’ve already made and loved?
P.S. Make sure you check out my post on an easy pie recipe for Pineapple Pistachio Pie, too!
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wow thanks for sharing the procedure. i love fried chicken. i always try something different with it..