I’ve been craving spicy foods since my morning sickness let up a few weeks ago. I saw this recipe in one of the many Cooking Light magazines I have sitting around, and immediately bookmarked it. My mother-in-law gave me a church cookbook probably five years ago that had a similar recipe that we loved, but it somehow got lost and I’ve really missed that chicken recipe! This was a very close replica of that recipe, only much, much healthier. Whereas my old recipe was fried, this one is baked at a high temperature, which made the outside nice and crunchy while keeping the inside moist. Even the toddler loved this (although I coated his chicken with just mustard – no red pepper for him!). This will definitely be a frequent dinner for us!
4 (8-ounce) skinless, bone-in chicken breast halves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons prepared mustard
1/2 teaspoon ground red pepper
1 cup panko
1. Preheat oven to 475°.
2. Sprinkle chicken with black pepper and salt; lightly coat with cooking spray.
3. Place chicken on rack of a broiler or roasting pan coated with cooking spray. Bake at 475° for 15 minutes; remove pan from oven.
4. Combine mustard and red pepper in a small bowl; brush over chicken. Sprinkle panko evenly over mustard mixture on chicken, pressing lightly to adhere. Lightly coat panko with cooking spray. Return pan to oven. Bake at 475° for 10 minutes or until breadcrumbs are browned and a thermometer registers 165°.
Source: Adapted from Cooking Light November 2010