Recipe - Devilled Chicken Breasts

4 Boneless skinless chicken
breast halves
4 tablespoon Dijon mustard
2 cup Dry bread crumbs; or more
Salt and pepper; to taste
Cajun seasoning; optional
Vegetable cooking spray

Preheat oven to 350¡. Spray a 9" x 13" glass baking pan with vegetable
cooking spray, such as Pam.

In a shallow bowl, combine the bread crumbs with salt and pepper and
whateve additional spices or seasonings you may be using.

Place some dijon mustard into a small bowl or custard cup, about 1
tablespoon for each chicken breast half. You don't want to be going back
and forth between the raw chicken and the mustard, as you don't want to
contaminate the mustard. With your hands, coat a chicken breast completely
on both sides with mustard. Then roll the chicken breast in the seasoned
bread crumbs. If you get patches where the bread crumbs aren't sticking
well, try to press more on to get an even coating. Place the coated
chicken breast in the prepared pan. Repeat with remaining chicken breasts.
When all the chicken is in the pan, spray them on the tops with vegetable
cooking spray. This helps achieve a crispy crust. Bake for about 45
minutes, or until the juices from the chicken run clear.
Posted to EATL Digest 07 Aug 96

Date: Thu, 8 Aug 1996 00:31:45 0600

From: Ilene Warfield ilenewar@STARNETINC.COM