Ingredients:
1-1.5 lb thin sliced chicken breasts
1 egg, 1 egg white
¼ cup honey mustard (I used Kraft)
1 cup gluten free panko bread crumbs (Kinnikinnick makes some)
Directions:
Preheat oven to 375. Rub salt and pepper on both sides of the chicken breasts. Combine honey mustard dressing and egg in a medium bowl. Coat chicken thoroughly with mixture. Dip chicken in panko crumbs. Cook about 30-40 minutes in the oven, depending on the thickness of the breasts. Crumbs should begin to get golden brown at the end.
Makes 6 servings.
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