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Dijon-Crusted Chicken Breasts Recipe
Dijon-Crusted Chicken Breasts Recipe photo by Taste of Home

Dijon-Crusted Chicken Breasts Recipe

Publisher Photo
If you're craving fried chicken, this dish will hit the spot! A crisp and flavorful coating makes this easy entree feel special and indulgent. Jacqui Correa - Landing, New Jersey
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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 olive oil
  • 1 teaspoon reduced-fat margarine

Nutritional Facts

1 chicken breast half equals 169 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 380 mg sodium, 6 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Directions

  1. Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture.
  2. In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Yield: 4 servings.
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Originally published as Dijon-Crusted Chicken Breasts in Healthy Cooking October/November 2008, p16

Nutritional Facts

1 chicken breast half equals 169 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 380 mg sodium, 6 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Dijon-Crusted Chicken Breasts

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (7)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 27, 2014

Amazing!!! And very easy to make. Chicken was extremely moist.

MY REVIEW
Reviewed Jul. 16, 2013

Good taste, very moist. I am not a mustard person and would use less mustard, but the chicken was great.

MY REVIEW
Reviewed Apr. 1, 2012

My husband & I both liked this. It was very easy (and quick) to make. I will make this again.

MY REVIEW
Reviewed Jan. 26, 2012

The chicken was very good the evening I fixed it. However, the leftovers were not nearly as good.

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