Recipe - Baked Chicken Dijon

6 Boneless skinless chicken
Breasts about 2 pounds
Salt and pepper optional
1/3 cup Nonfat yogurt
One fourth cup Dijon mustard
One half cup Fine fresh bread crumbs
1 teaspoon Dried marjoram
One half teaspoon Salt
One fourth teaspoon Pepper

Preheat oven to 350=B0F. Lightly coat 1 or 2 large baking sheets with
cooking spray. Trim all visible fat from chicken and sprinkle lightly with
salt and pepper. Stir yogurt and mustard in a small bowl. Spread mixture on
bottom sides of chicken. Place on baking sheets, coated sides down, leaving
space between pieces. Spread mixture over top. Combine bread crumbs,
marjoram, salt and pepper. Sprinkle over chicken. Bake for 30 to 35 minutes
until golden brown and no longer pink in= center. Makes 6 servings (about
4ounces each)

per serving: 209 Kcal 3.3g fat (0.8g sat fat) 15% CFF 316mg Na

Recipe By : modified from magazine clipping by Rosemary Winters

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip