Breaded Chicken gets a make-over
Who doesn't love chicken strips and chicken tenders?!?! OMG I used to bread those puppies up and fry them in vegetable oil and serve with mashed potatoes and gravy! These days though, I'm trying to trade out old bad for you recipes with healthier swaps. This made the cut and my kids and hubby love it! Serve with green beans and sweet potatoes for the win.
If you are doing 2B Mindset then try just the green beans and a cucumber tomato salad. That's what I do and it's a weight loss meal, woohoo!
Mustard Herb Crusted Chicken
• 1 package of thinly sliced chicken cutlets • 1/2 tsp kosher salt • black pepper, to taste • 3 tbsp finely chopped fresh herbs (I used thyme, oregano and basil) • 2 cloves garlic, crushed • 6 tbsp good quality Dijon mustard • 1 cup whole wheat panko • 1/4 cup grated Parmesan cheese • 1 tbsp olive oil • minced parsley for serving
Preheat oven to 400°F.
Take chicken and season both sides of each breast with salt and pepper.
Mix herbs, garlic and mustard in a bowl.
Mix in plastic bag with chicken and marinate for 4-24 hours. The longer the more tender the chicken will be.
Combine bread crumbs and Parmesan cheese on a plate. Coat each side of chicken.
Heat Olive oil in non-stick pan and brown on each side for 4 min. Then put in oven for 5-8 min depending on thickness.
Serve with Veggies most a good carb like quinoa, brown rice or sweet potato and enjoy!
21 day fix Container count: 1 Red (4oz)1 T, 1/4 yellow