Dijon-Crusted Chicken Breasts (6-25-13)

Mom's Tips

June 25th, 2013 by Jim Field

  • 1/3 cup dry bread crumbs (or Panko)
  • 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 olive oil
  • 1 teaspoon reduced-fat margarine

Place the first six ingredients in a shallow bowl.  Brush chicken with mustard; roll in crumb mixture.

In a large non-stick skillet, cook chicken in oil and margarine over medium heat for five to six minutes on each side or until a thermometer reads 170 degrees.