Dijon Crusted Chicken Breasts

Wednesday, April 7, 2010

Today was my weigh in but I didn't go because I had to wait for the cable guy to figure out why my internet wasn't working. It wouldn't have been good news even if I would have went because I was very bad... so very bad these past few days. I do not want to even get into it. I know based on my scale this morning, I have already gained a pound since this past  friday. I don't think I will win the challenge by Krissy at The Fat Chick Weigh this week, which ends this friday, but there is always next week's challenge. Losing weight is so hard when you have to fit it in your busy lifestyle. I am nervous and excited with graduating from college this semester and there seems to be a lot of projects, papers and tests this last month of classes that I haven't had much time to exercise except towards the weekend. I know... no excuses! Atleast, I will see my wonderful husband next month so I will be blogging from great 'ole Colorado for the entire summer. I can't wait!
As for the recipe... Chicken, Chicken... what to do with chicken? I found this recipe in "Healthy Cooking Annual Recipes 2009" by Taste of Home and it was mighty tasty. I know I have a lot of chicken recipes on my blog but what can I say... I love chicken. The only change I will make next time is using honey mustard instead of dijon mustard because I love honey mustard. Yum! Also, I think I may try baking it at 400 degrees for 25 minutes next time so I won't have to use the oil and butter. Less calories!


Dijon Crusted Chicken Breasts:

Ingredients:
1/3 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons Dijon mustard
1 teaspoon Crisco® Pure Olive Oil
1 teaspoon reduced-fat margarine

Directions:
Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture.
In a large skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or a meat thermometer reads 170°. Yield: 4 servings.

Servings: 4   Calories: 169   Fat: 5g   Fiber: 0g   Points: 4

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