Baked Chicken Diablo



8 skinless, boneless chicken breast halves (about 5 ounces each)

2 garlic cloves, minced

1/4 cup plus 2 Tbsp. grainy Dijon mustard

1/4 cup olive oil

4 slices of whole wheat bread

1/2 tsp. freshly ground pepper

  1. Preheat the oven to 500 degrees F. Pound the chicken breasts slightly to flatten evenly. In a shallow dish, combine the garlic, mustard and olive oil. Whisk to blend well. In a food processor, grind the bread slices into fine crumbs; there will be about 2 cups. Turn the bread crumbs into a shallow bowl and toss with the pepper.
  2. Dip the chicken into the mustard mixture to coat well. Then dredge in the bread crumbs to coat completely. Place on a baking sheet.
  3. Bake for about 8 minutes, until the chicken is white in the center but still juicy and the crumb coating is golden brown. If the crumbs aren’t brown enough, place under the broiler for another minute or so.
Serve with lightly buttered spinach noodles and a salad of sliced tomatoes
1 Serving: calories 270 total fat 12 g cholesterol 80 mg sodium 440 mg

Serves 8