Chicken Breasts with Dijon Crust

By draingal

Serves 6. Active: 15 minutes Total: 30 minutes

Ingredients

• 2 tbsp. Dijon mustard
• 2 tbsp. reduced-fat sour cream
• 1 c. fresh bread crumbs
• 2 tsp. chopped fresh thyme
• 1 tsp. safflower or canola oil
• 6 skinless, boneless chicken breast halves (about 4 oz. each)
• 1/2 tsp. salt, preferably fine sea salt
• 1/4 tsp. freshly ground black pepper

Preparation

Step 1

1. Adjust oven rack to highest position. Heat to 450°F. Coat a large baking sheet with nonstick spray.
2. Mix mustard and sour cream in a small bowl. In a shallow dish combine bread crumbs, thyme and oil.
3. Season chicken with salt and pepper. Brush or spread top of breast halves with mustard mixture. Mustard side down, dip into crumb mixture, pressing mixture firmly onto chicken. Arrange coating sides up on prepared baking sheet.
4. Bake 15 minutes or until crumb mixture has lightly browned and chicken is cooked through.