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- 1/2 cup low-fat mayonnaise dressing or salad dressing
- 4 teaspoons Dijon-style mustard
- 1 tablespoon honey
- 1 pound skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon poultry seasoning
- 1/8 teaspoon salt
- Dash black pepper
- 1 beaten egg
- 2 tablespoons milk
- 30 whole wheat or regular rich round crackers, finely crushed (1 1/4 cups)
1. For honey-mustard dip, in a small bowl, stir together mayonnaise dressing, mustard, and honey. Cover and chill until serving time.
2. Cut chicken into 1-1/2-inch pieces. In a plastic bag combine flour, parsley flakes, poultry seasoning, salt, and pepper. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.
3. In a bowl stir together egg and milk. Place crushed crackers in another bowl. Dip coated chicken pieces, a few at a time, into the egg mixture. Roll the pieces in crackers. Place in a single layer on a large ungreased baking sheet. Bake in a 425 degree F oven for 10 to 12 minutes until chicken is no longer pink.
4. Serve with cold or warm honey-mustard dip. To warm dip, cover with waxed paper and microwave on 100-percent power (high) for 30 seconds or until heated through. (Or, transfer dip to a small saucepan; heat and stir over low heat.) Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 354,
- Fat, total (g) 10,
- chol. (mg) 126,
- sat. fat (g) 2,
- carb. (g) 34,
- fiber (g) 2,
- pro. (g) 31,
- vit. A (IU) 243,
- vit. C (mg) 2,
- sodium (mg) 637,
- calcium (mg) 71,
- iron (mg) 3,
- Starch () 2,
- Very Lean Meat () 4,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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