Easy Chicken Breasts With Dijon Crust

Submitted by Jug OMud

""This was an instant hit because the kids thought the chicken was fried. Proof that this was a great technique? We did the same thing with cod and the kids still thought it was fried chicken and couldn't gert enough." Source: Women's Day magazine (Chef Bobo's Good Food Cookbook- recipe feature)"

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 6

ingredients

• 2 tablespoons Dijon mustard
• 2 tablespoons reduced-fat sour cream
• 1 cup fresh breadcrumb
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon safflower oil (or canola)
• 6 boneless skinless chicken breast halves (approx. 4 oz each)
• 1⁄2 teaspoon salt (preferably fine sea salt)
• 1⁄4 teaspoon fresh ground pepper

directions

1. Adjust oven rack to highest position. Heat to 450*F. Coat a large baking sheet with non-stick spray.
2. Mix mustard & sour cream in a small bowl. In a shallow dish, combine the bread crumbs, thyme, and oil.
3. Season chicken with salt & pepper. Brush or spread top of breast halves with mustard mixture. Mustard side down, dip into crumb mixture, pressing mixture firmly onto chicken. Arrange coated sides up on prepared baking sheet.
4. Bake 15 minutes or until crumb mixture has lightly browned and chicken is cooked through.