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Ingredients
2 large boneless, skinless chicken breasts
Kosher salt
1/2 cup Dijon mustard
1/2 cup low fat plain yogurt
1 sleeve (about 25) saltine crackers, crumbled
1 cup toasted wheat germ
1/2 cup sliced almonds, toasted, optional
Yield
Serves: 4 servings
Preparation
Preheat the oven to 425°F.
Cut the chicken breasts on the diagonal into wide, flat strips and season with salt. In a large bowl, combine the Dijon and the yogurt. Toss in the chicken and stir to coat evenly.
Pulse, pulse, pulse the crackers in a food processor until they look like fine crumbs. Add the wheat germ and toasted almonds, and pulse until it is a homogeneous mixture. Put this mixture into a wide, flat dish.
Roll the marinated chicken in the crumb mixture, 1 piece at a time, pressing the coating to evenly crust each piece. Lay the prepared chicken on a rack fitted onto a sheet tray. (Baking the chicken on a rack will allow the air to circulate around the chicken to cook it evenly and make it crispy.)
Rach explains that adding Parmigiano Reggiano rinds to soups and sauces can give them added cheesy flavor, so her hack is to keep them in your freezer.