Ingredients
6 chicken breasts (skinless)
1/4 c. Dijon mustard
1/3 c. low-fat plain yogurt
1/2 c. Italian-style bread crumbs
salt and pepper to taste
1 tsp. thyme
Method
Sources
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Sprinkle chicken with salt and pepper. Mix mustard and yogurt. In another bowl, mix crumbs, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. The chicken breasts may be flattened with a meat hammer to make them more tender. Spread or dip each piece of chicken with mustard mixture, then roll in crumbs. Place in single layer on lightly greased baking sheet. Bake at 350° for 30 to 35 minutes for boneless, 45 to 50 minutes for bone-in or 20 minutes for flattened.