A very moist and tender chicken. Serve with roasted new potatoes. Excellent for a family dinner
or even company.
Photo courtesy of
Kraft Foods.
Dijon Chicken Recipe
Recipe Type: Poultry
,
Yogurt, Chicken, Entree
Yields: 4 servings
Prep time: 10 min
Cook time: 25 min
Ingredients:
2 tablespoons Dijon-style mustard
1/2 cup plain non-fat yogurt
4 chicken breasts halves (3-ounce each), boneless and skinless*
1/4 cup
bread crumbs**
*
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.
Preparation:
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 breadcrumbs 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.
This
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:
Thermapen Thermometer.
Makes 4 servings
