A very moist and tender chicken. Serve with roasted new potatoes. Excellent for a family dinner
or even company. Photo courtesy of
Dijon Chicken Recipe
Yields: 4 servings
Prep time: 10 min
Cook time: 25 min
2 tablespoons Dijon-style mustard
1/2 cup plain non-fat yogurt
4 chicken breasts halves (3-ounce each), boneless and skinless*
* The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
** Learn to make
Homemade Bread Crumbs.
Preheat oven to 350 degrees F. Coat a baking dish with vegetable spray.
In a small bowl, combine mustard and yogurt; stirring until well blended; brush mixture over both sides of chicken.
Sprinkle both sides with bread crumbs and lightly pat with your hands. Place chicken on prepared baking dish.
Bake 20 to 25 minutes, covered, or until a
meat thermometer registers an
internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife).
The last 10 minutes of cooking, remove cover to allow chicken to lightly brown. Remove from oven, transfer onto a serving platter, and serve immediately.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Makes 4 servings.