mustard baked chicken |
Name: |
Jennifer Miller |
Base: |
Falls Church |
Recipe: |
6
chicken breast tenders
1⁄4
cup fat free sour cream
1⁄4
cup fat-free evaporated milk
1⁄2
tablespoon Dijon mustard
1⁄2
tablespoon prepared yellow mustard
1⁄8
teaspoon Mrs. Dash seasoning mix (or other salt free seasoning)
1⁄4
teaspoon seasoning salt
1⁄8
teaspoon thyme leaves
1
cup corn flake crumbs
1⁄2
tablespoon olive oil
DIRECTIONS
Spray 9x11 pan with cooking spray.
Combine Sour Cream, Evaporated Milk and mustards in a medium sized bowl.
Season chicken with salt free seasoning and seasoned salt; dip chicken pieces in cream mixture.
Roll in cornflake crumbs.
Place chicken pieces in coated pan and sprinkle with thyme leaves, and drizzle with olive oil.
Bake for 15-20 minutes until juices run clear. |
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