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whole-wheat-crusted-chicken-breast-cutlets-239147.json
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whole-wheat-crusted-chicken-breast-cutlets-239147.json
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{
"directions": [
"1. Preheat oven to 350\u00b0F. Line a baking sheet with aluminum foil and brush the foil lightly with the olive oil. Pat the chicken breasts dry with a paper towel and season them generously with the salt and pepper.",
"2. In a small bowl, blend together the mustard and mayonnaise. Coat the top of each chicken breast evenly with about 1 tablespoon of the mixture.",
"3. Spread the bread crumbs on a shallow plate. Roll the chicken breasts in them gently, pressing down firmly to coat them evenly.",
"4. Transfer the chicken to the foil-lined baking sheet and bake until cooked through, 12 to 14 minutes. Adjust oven temperature to broil and cook until the crust is golden brown and crisp, 1 to 2 minutes more. For a healthy alternative to chicken fingers, serve the cutlets sliced into 2-by 4-inch pieces."
],
"ingredients": [
"Olive oil for brushing",
"4 (6-ounce) boneless, skinless chicken-breast halves (if they weigh more than 6 ounces, halve and reduce cooking time by 5 minutes)",
"Salt and freshly ground black pepper to taste",
"2 tablespoons French's or Dijon mustard",
"2 tablespoons mayonnaise",
"1 1/2 cups store-bought or homemade whole-wheat bread crumbs"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Chicken",
"Mustard",
"Bake",
"Kid-Friendly",
"Mayonnaise",
"Cookie"
],
"title": "Whole Wheat-Crusted Chicken Breast Cutlets",
"url": "http://www.epicurious.com/recipes/food/views/whole-wheat-crusted-chicken-breast-cutlets-239147"
}