Thursday, December 6, 2012

Oregano Chicken

Image owned by SleevedintheCity

This is the first recipe Ive tried from my new cookbook Betty Crocker: The 300 Calorie Cookbook. Not only was it easy to make, it tastes great and held well for leftovers the next day (Id go as far to say it tasted better too).
Prep time: 20 mins  |  Level: Intermediate  |  Servings: 4
Calories per serving: 180
4 boneless skinless chicken breast halves (about 1 1/4 lb)
1/4 cup dry bread crumbs
2 tablespoons grated Parmesan cheese (low-fat/part skim)
1/4 teaspoon dried oregano leaves
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1/4 cup Dijon mustard
Heat oven to 400ºF. Spray 9-inch square pan with cooking spray. Remove fat from chicken. In shallow dish, mix bread crumbs, cheese, oregano, garlic salt and pepper. Spread mustard on all sides of chicken. Coat chicken with bread crumb mixture*. Place in pan. Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
*I didn't dip the chicken into the bread crumb mixture due to the mustard, instead I coated both sides by sprinkling the mixture onto the chicken itself. Less mess and works just as good.
Happy Cooking!

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