Easy-On-The-Waistline Oven-Fried Chicken

by Rachael Ray Show Staff 5:12 AM, September 21, 2009

Aired September 21, 2009

Serves Serves 4
1/3 cup Dijon or yellow mustard
1 cup plain breadcrumbs
2 tablespoons fresh herbs, such as thyme, parsley or rosemary, chopped
Salt and pepper
4 boneless, skinless chicken breasts
Olive oil cooking spray

Preheat oven to 400F.

Set up 2 dishes: one with the mustard and the other with the breadcrumbs and herbs.

Season the chicken breasts with salt and pepper, and run each first through the mustard and then through the breadcrumbs, to coat. Arrange chicken pieces on a cooling rack set on top of a baking sheet. Spray the chicken lightly with the cooking spray and bake until golden brown, crispy and cooked through, about 30 minutes. Serve.