Dijon-Parmesan Chicken Breasts

Try a new twist on baked chicken breasts! Dijon mustard, Parmesan cheese, basil, garlic and high-fibre cereal create the tasty wow. ...MORE + LESS -

3/4 cup (175 mL) Fibre 1* Original Cereal

2 tbsp (25 mL) grated Parmesan cheese

1 tsp (5 mL) dried basil leaves

1/4 tsp (1 mL) garlic salt

1/4 tsp (1 mL) coarse ground black pepper

1 egg white, beaten

2 tbsp (25 mL) Dijon mustard

4 boneless skinless chicken breasts (about 1 1/4 lb/ 625 g)

1 tbsp (15 mL) canola or vegetable oil

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1

Heat oven to 400ºF. Spray 15x10x1-inch pan with nonstick cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
2

In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
3

Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
4

Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170ºF).