Baked Chicken Dijon
6 boneless skinless chicken breasts — about 2 pounds
salt and pepper
1/3 cup nonfat yogurt
1/4 cup Dijon mustard
1/2 cup fine fresh bread crumbs
1 tsp dried marjoram
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 350. Lightly coat 1 or 2 large baking sheets with cooking spray. Trim all visible fat from chicken and sprinkle lightly with salt and pepper. Stir yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken.
Place on baking sheets, coated sides down, leaving space between pieces. Spread mixture over top. Combine bread crumbs, marjoram, salt and pepper. Sprinkle over chicken.
Bake for 30 to 35 minutes until golden brown and no longer pink in center.
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