2 tablespoons Dijon mustard

2 tablespoons purchased Italian salad dressing (watch the ingredients)

1 large garlic clove, minced

1/2 cup soft bread crumbs (I like to keep my whole wheat bread heels and make this myself)

2 tablespoons chopped fresh Italian parsley

1 tablesppon chopped fresh thyme

1/4 teaspoon coarse ground black pepper

2 tablespoons butter, melted

4 boneless skinless chicken breast halves

Heat oven to 425oF. Spray 15x10x1 inch baking pan with nonstick cooking spray. In small bowl, combine mustard, salad dressing and garlic; mix well

In medium bowl, combine bread crumbs, parsley, thyme and pepper; mix well. Add butter, toss to mix well

Spread mustard mixture on both sides of each chicken breast half; place in sprayed pan. Spoon bread crumb mixture evenly on top of chicken, press firmly.

Bake at 425oF for 15 to 20 minutes or until chicken is fork-tender and juices run clear. If desired, slice chicken breasts diagonally before serving.

4 servings

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