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Volume III
February 25, 2011

Weekly Home / Recipe Center

Baked Oregano Chicken

Serves 4


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

1. Heat oven to 425∞. Spray square pan, 9 X 9 X 2 inches, with cooking spray. Remove fat from chicken.

2. Mix bread crumbs, cheese, oregano, garlic salt and pepper. Spread mustard on all sides of chicken. Coat chicken with bread crumb mixture. Place in pan.

3. Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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