Cheesy Chicken

Recipe Ingredients

6		Boneless skinless chicken breast halves - (abt 5-oz ea)
1/3 cup	78ml	Dijon mustard
1/4 cup	59ml	Dry white wine
2 cups	292g / 10oz	Fresh bread crumbs
1 cup	146g / 5.1oz	Grated Romano cheese

Recipe Instructions

Heat the oven to 500 degrees. Pound the chicken breasts to flatten slightly. Combine the mustard and wine in a shallow dish; stir to blend. In another shallow dish, combine the bread crumbs and cheese; toss to mix. Lightly coat a baking sheet with nonstick vegetable spray.

Dip the chicken into the mustard mixture, turning to coat both sides. Then dredge the chicken in the crumbs to coat well. Place the chicken on the baking sheet. Repeat the steps to coat the remaining chicken breasts.

Bake for about 8 minutes, until the chicken is white in the center but still juicy and the crumb coating is golden brown. If the crumbs aren't brown enough, place under the broiler for another minute or so. This recipe serves 6.

Source:
THE 5 IN 10 COOKBOOK by Paula J. Hamilton (c) 1993 - William Morrow and Company, Inc., New York, NY - 180 pages - $15.00 - As reprinted in the Sep/Oct, 1993 issue of Cookbook Digest

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