Baked Chicken Diablo

Baked Chicken Diablo

8 skinless, boneless chicken breast halves (about 5 oz. each)

2 garlic cloves, minced

1/4 C. plus 2 T. Dijon mustard

1/4 C. olive oil

4 slices of whole wheat bread

1/2 t. freshly ground pepper

Preheat the oven to 500° F. Pound the chicken breasts slightly to flatten evenly. In a shallow dish, combine the garlic, mustard and olive oil. Whisk to blend well. In a food processor, grind the bread slices into fine crumbs; there will be about 2 cups. Turn the bread crumbs into a shallow bowl and toss with the pepper.

Dip the chicken into the mustard mixture to coat well. Then dredge in the bread crumbs to coat completely. Place on a baking sheet. Bake for about 8 minutes, until the chicken is white in the center but still juicy and the crumb coating is golden brown. If the crumbs aren’t brown enough, place under the broiler for another minute or so.

Source: Chyrel

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