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.
Makes 4 servings.
* 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.
Dijon Chicken Recipe: https://whatscookingamerica.net/Poultry/DijonChicken.htm