Crusted Honey Mustard Chicken
"A quick and easy dish. You don't have to heat up your whole house to cook this dish."
photo by fawn512
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3⁄4 cup light honey mustard dressing
- 1⁄8 teaspoon table salt
- 1⁄8 teaspoon black pepper
- 2 teaspoons freshly chopped dill
- 1 medium finely sliced scallion
- 1 cup corn flakes, crumbs
- 1 lb boneless skinless chicken breast half (about 4 ounces)
directions
- Preheat oven to 425 degrees.
- In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
- Place corn flake crumbs in a shallow bowl.
- Dip chicken breasts into 1/2 cup dressing mixture, then corn flake crumbs.
- Place into shallow baking pan coated with cooking spray.
- Bake until chicken is golden and no longer pink, about 15 minutes.
- Drizzle remaining dressing mixture (1/3 cup that was set aside) over chicken breasts and serve.
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Reviews
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I'm sorry to be the lone dessenter, but the dill in this recipe just didn't blend with the other ingredients and it was so overpowering. I wasn't crazy about how sweet it was either, but that is just a personal thing. Sorry! -
I saw this recipe on WW also, I was going to post but thought I should check first. It was very good, even my 2 yr old ate it! We love just about anything with honey mustard dressing; will make again! -
I was about to post this recipe myself. This is one I have been cooking for years. We use bran flakes and it is wonderful! Thanks for posting! -
I made my own dressing for this one. Used spring onions and leeks instead of scallion and dill. These are pretty good with only a slight hint of taste from the dressing. For something healthy, these are great! -
This was really good. A couple of things - I used a home made honey mustard, dried dill (about 1/8 tsp) and I needed more than 1 cup of corn flakes. This recipe is also a WW recipe, and they claim that it is 7 pts. It's definitely worth it. I served this with a salad and some honey mustard sauce. Very tasty meal. I can't wait to make it again. Thanks Audrey!
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Tweaks
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I made my own dressing for this one. Used spring onions and leeks instead of scallion and dill. These are pretty good with only a slight hint of taste from the dressing. For something healthy, these are great!
RECIPE SUBMITTED BY
I am a mother of three and live in central Pennsylvania. My children were very active in after school activities and found we weren't spending anytime together at meal time. In 1998, I decided to start cooking my dinners in a crockpot so that we could have a home cooked meal together once everyone came home. My children now get so excited to see what we are having to eat and love the smell when they walk in the door. My family calls me the crock pot queen. LOL I use my crock pot everyday of the year.
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<br>My three children are now in college and before they come home they request their favorite meal. I still continue to cook in the crock pot for my husband and I. It is nice after a long day to know your meal is ready. It also helps in keeping my grocery bill down. With zaar, I can print my shopping list and that is all I purchase is the ingredients on that list.
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<br>Now, my two daughters have been crock pot cooking while in college. They find it is easy to cook for the themselves and their friends. It is an easy way to have friends over for dinner after classes
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<br>I still love trying new recipes and purchasing cookbooks, especially crock pot cookbooks.
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<br>Happy Cooking!
