Baked Oregano Chicken


Serves: 4
Total Calories: 253

Ingredients

1/4 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon dried oregano leaves
1/8 teaspoon pepper
1/4 cup Dijon mustard
6 boneless skinless chicken breast halves (about 1 3/4)

Directions:

1. Heat oven to 425°. Spray jelly roll pan, 15 1/2 10 1/2 1 inch, with cooking spray.
2. Mix bread crumbs, cheese, oregano, garlic salt and pepper. Spread mustard on all sides of 4 chicken breasts. Cover mustard-coated chicken breasts with bread crumb mixture. Place all 6 chicken breasts in pan.
3. Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Cover and refrigerate the 2 uncoated chicken breasts.
1 SERVING: Calories 175 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 75mg:
Sodium 410mg Carbohydrate 4g (Dietary Fiber 0g) Protein 28g o % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 6% o Exchanges: 4 Very Lean Meat, 1 Fat o Carbohydrate Choices: 0

together
time

Decorate baked cookies or cupcakes. Start with home-baked or bakery-made cookies or cupcakes. Let each child have a plastic knife to spread frosting, then sprinkle on colorful toppings.

Nutritional Facts:

Serves: 4
Total Calories: 253
Calories from Fat: 68

This Baked Oregano Chicken recipe is from the Betty Crocker Easy Family Dinners Cookbook. Download this Cookbook today.


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