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Baked Oregano Chicken

Serves: 4

4 SERVINGS PREP: 10 MIN BAKE: 25 MIN

    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)

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1. Heat oven to 425°. Spray jelly roll pan, 15 1/2 x 10 1/2 x 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 * % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 6% * Exchanges: 4 Very Lean Meat, 1 Fat * 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.

From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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