“The secret to this crispy chicken is rolling the chicken breasts in specialty bread crumbs and drizzling a small amount of canola oil before baking. Serve with Roasted Chickpea and Tomato Salad. So delicious!!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Line a baking sheet with parchment paper. Brush parchment with 2 tablespoons of the oil.
  2. Combine yogurt, mustard, and garlic in a medium sized bowl. Place chicken breasts in mixture and turn them to thoroughly coat in mixture.
  3. Place breadcrumbs in a shallow dish. Roll chicken breasts in bread crumbs and coat on all sides.
  4. Place chicken breasts on prepared baking sheet, Drizzle chicken with remaining 2 tablespoons canola oil. Sprinkle with salt and pepper.
  5. Bake in preheated oven 40-45 minutes, turning chicken over after 25 minutes or brown on both sides.
  6. TIPS: Panko is now available in most grocery stores. They add extra crispiness to the chicken.
  7. ROASTED CHICKPEA AND TOMATO SALAD:.
  8. Preheat oven to 400°F Line a baking sheet with parchment paper.
  9. Place chickpeas, cherry tomatoes and red onion in a medium-sized bowl. Top with oil and salt.
  10. Place on prepared baking sheet. Spread mixture so it is in a single layer.
  11. Bake in a preheated oven for 30 minutes, stirring mixture after 15 minutes.
  12. Place roasted mixture in a bowl, and toss with lemon juice. Serve hot or at room temperature.

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