Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.
"Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using."
-Bobby Flay, Chef
The refrigerator light goes on...
Panko crumbs are the Japanese variety of bread crumbs, being lighter and crispier than regular bread crumbs. They're pretty easy to find nowadays and can often be found in the international section of your local market.
Family Friendly Tip: Frozen chicken breasts tend to be a more uniform size than fresh breasts and are easier to regulate for portion control. If you purchase your meat in bulk quantities and freeze anyway, you are saving time, money, and calories.
Quickie Mustard Panko Crusted Chicken Breast
Servings: 4 | Serving size: 4 ounces chicken
Cooking Time: 30 Minutes
This recipe can be multiplied by 2,3,4,5.
This recipe makes great leftovers.
Serve with Plain Mashed Potatoes or Brown and Wild Rice or Brown Rice
AND
Serve with Herbed Zucchini or Maple Sweetened Collard Greens or Mary's Simple Greens and Beans or Green Beans Almondine
| 4 4 ounce | boneless skinless chicken breasts |
| 1/2 cup | panko crumbs |
| 2 tsp | dried basil |
| 1 tsp | black pepper |
| 1/2 tsp | garlic powder |
| 1/4 cup | dijon mustard |
Preheat the oven to 375°F.
Rinse the chicken breasts and pat dry.
Mix the panko, basil, pepper, and garlic powder in a shallow dish.
Brush the chicken breasts with mustard and lay in the dish containing the panko mixture. Cover the chicken with panko and pat gently so that the breading adheres to the surface of the chicken.
Place in the freezer for about 5 minutes.
Place a layer of parchment paper on a heavy baking sheet and lightly spray with canola or olive oil. Remove the chicken from the freezer and carefully place on the baking sheet.
Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F. Serve.
Nutrition Facts
Serving size: 4 ounces
Servings: 4
Amount Per Serving
| Calories 130 | Calories from Fat 20 |
| % Daily Value |
| Total Fat 2g | 3% |
| Saturated Fat 0g | 0% |
| Monounsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 41mg | 14% |
| Sodium 375mg | 16% |
| Total Carbohydrates 8g | 3% |
| Dietary Fiber 1g | 5% |
| Sugars 1g | |
| Protein 19g |
| Vitamin A 1% | Vitamin C 3% |
| Calcium 5% | Iron 7% |
| Vitamin K 6 mcg | Potassium 242 mg |
| Magnesium 36 mg | |