Parmesan-Crusted Chicken with Creamy Honey-Mustard Dip Recipe | Robin Miller

Level: Easy
Yield: 4 servings
Total: 25 min
Prep: 10 min
Cook: 15 min

Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 407
Total Fat: 16 g
Saturated Fat: 7 g
Carbohydrates: 28 g
Dietary Fiber: 3 g
Sugar: 5 g
Protein: 36 g
Cholesterol: 108 mg
Sodium: 501 mg

Ingredients

Parmesan-Crusted Chicken:

Cooking spray
1/3 cup all-purpose flour
Salt and ground black pepper
1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
1/3 cup milk
1/3 cup grated Parmesan
1/2 cup quick-cooking oats
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon dried oregano

Creamy Honey-Mustard Dip:

1/2 cup sour cream, regular or low-fat
2 teaspoons Dijon mustard
2 teaspoons honey

Instructions

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a shallow dish, mix together flour and 1/2 teaspoon each of salt and black pepper. Add chicken strips to the flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine Parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into the flour and turn to coat. Dip the floured chicken into the milk, then transfer to the oat mixture. Turn to coat the chicken (or shake the bag) until evenly covered with the oat mixture. Place chicken on the prepared baking sheet and lightly spray the surface with cooking spray. Bake for 15 minutes, until the crust is golden brown and the chicken is fully cooked.
To make the dip, in a small bowl, whisk together sour cream, Dijon mustard, and honey.
Serve the chicken with the dip on the side.

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