Wash 6-8 boneless, skinless chicken breasts, pat dry with paper towel, and set aside. In a large bowl, whisk together 1/4 cup Dijon mustard, 1/2 cup nonfat plain yogurt, 2 TB sesame oil, and 3 crushed garlic cloves. In a separate bowl, mix 1 1/2 TB dried parsley with 3/4 cup panko (Japanese-style bread crumbs). Dip chicken into mustard mixture and then roll it in breadcrumbs. Place on a cookie sheet sprayed with nonstick spray and bake at 475 degrees for 20 minutes, or until coating is golden brown and chicken is no longer pink. Pierce to make sure juices run clear.
Makes 6-8 servings (231 cal/serving)
Leftover Chicken?
Most chicken dinners make excellent sandwich stuffers the next day! Use delicious whole grain bread, a little hummus spread, and as much veggie as you can get. YUM!
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