RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2591
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| Recipe Name: |
Baked Crunchy Lemon Dijon Chicken |
| Source: |
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Submitted by: |
Nancy Frank |
Last Modified: |
2012-10-16
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$3.18
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9x13 baking dish |
| Suggested Sides: |
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| Comments: |
You can substitute 3 egg whites for the 1/2 cup butter.
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Ingredients:
4 8-ozs chicken breast, boneless, skinless
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Directions:
In a shallow bowl, combine the breadcrumbs, Parmesan cheese, zest and thyme leaves. Dip chicken in butter (or egg whites) mixed with Dijon, then roll in breadcrumb mixture to coat. Place in a greased 9x13 baking dish.
Bake, uncovered, at 350 for 45 minutes or until chicken juices run clear. |
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| Nutrition per Serving: |
| Calories: |
166 |
Total Carbs: |
37.4 |
Net Carbs: |
33.7 |
| Cholesterol: |
0.0 |
Fat: |
1.3 |
Protein: |
5.18 |
| Fiber: |
3.73 |
Sodium: |
335.76 |
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