Makes: 4 servings
Ingredients
1/4 cup dijon mustard
1 tablespoon Balsamic Vinegar
1 clove garlic, minced or pressed
3/4 cup panko (Japanese-style bread crumbs)
1 tablespoon Grated Parmesan Cheese
1 tablespoon minced fresh parsley
4 boned, skinned chicken breasts (4 to 5 oz. each)
2 tablespoons Sweet Cream Butter, melted
1/4 cup mayonnaise
1 teaspoon mustard seeds
Instructions
1. In a medium-size shallow bowl, blend 2 tablespoons of the mustard
with vinegar and garlic. In another shallow bowl, stir together panko,
cheese, and parsley.
2. Rinse chicken and pat dry. Turn each piece in mustard mixture to coat;
then roll in panko mixture, pressing firmly to coat chicken well on all
sides. Arrange chicken in a single layer in a lightly oiled 9- by 13-inch
baking pan; drizzle evenly with butter. Bake in a 500° oven until coating
is golden and meat in thickest part is no longer pink; cut to test (about
15 minutes).
3. To make sauce: In a small bowl, combine mayonnaise, remaining mustard,
and mustard seeds.
4. Serve chicken pieces whole or cut crosswise into thick slices.
Accompany with sauce.
Nutritional Information
Per serving:
334 cal., 51% (171 cal.) from fat;
29 g protein;
19 g fat (5 g sat.);
8.9 g carbo (0.6 g fiber);
596 mg sodium;
93 mg chol.
