Saturday, March 20, 2010

Fried Chicken

Easy on the waistline oven fried chicken
From Rachael Ray
Yields: Serves 4


1/3 cup Dijon or yellow mustard
1 cup plain breadcrumbs
2 tablespoons fresh herbs, such as thyme, parsley or rosemary, chopped
Salt and pepper
4 boneless, skinless chicken breasts
Olive oil cooking spray

Preheat oven to 400ºF. Set up 2 dishes: one with the mustard and the other with the breadcrumbs and herbs. Season the chicken breasts with salt and pepper, and run each first through the mustard and then through the breadcrumbs, to coat. Arrange chicken pieces on a cooling rack set on top of a baking sheet. Spray the chicken lightly with the cooking spray and bake until golden brown, crispy and cooked through, about 30 minutes. Serve.

Pairs nicely with the Mashed Sweet Potatoes

Print this recipe

TZ Signature

No comments:

Post a Comment