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Chicken Breasts with Dijon Crust*

Prep Time: 30 min

2 Tbsp Dijon mustard
2 Tbsp reduced-fat sour cream
1 cup 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

Adjust oven rack to the highest position. Heat to 450 degrees F. Coat a large baking sheet with nonstick spray.

Mix mustard and sour cream in a small bowl. In a shallow dish combine bread crumbs, thyme and oil.

Season chicken with salt and pepper. Brush or spread top of breast halves wth mustard mixture. Mustard side down, dip into crumb mixture, pressing mixture firmly onto chicken. Arrange coated sides up on prepared baking sheet.

Bake 15 minutes or until crumb mixture has lightly browned and chicken is cooked through.

Serves 5. Per Serving: 168 cal, 27 g pro, 4 g carb 0 g fiber, 3 g fat (1 g sat)

Womans Day 10/5/04