Deviled Chicken

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!

Deviled Chicken

4  (8-ounce) skinless, bone-in chicken breast halves
1/2  teaspoon  freshly ground black pepper
1/4  teaspoon  salt
Cooking spray
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


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