RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3029
View Recipe |
|
Recipe Name: |
Baked Crunchy Lemon Dijon Chicken - Copy |
Source: |
|
Submitted by: |
Nancy Frank |
Last Modified: |
0000-00-00
|
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
|
# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
|
Tested: |
No |
Wine Type: |
|
Wine Suggestion: |
|
Equipment Needed: |
9x13 baking dish |
Suggested Sides: |
|
Comments: |
You can substitute 3 egg whites for the 1/2 cup butter.
|
|
Ingredients: 4 8-ozs chicken breast, boneless, skinless
|
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. |
|
|
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 |
|
|
|