Recipe Wednesday

Check out this AWESOME Recipe from Beachbody On Demand!! I actually substituted the chicken out and made it with fish, but it is good with both!! 

This is a family friendly meal, homemade, clean eating, and good for EVERYONE! 

PANKO-CRUSTED “BAKED, NOT FRIED”
CHICKEN

• Nonstick cooking spray
• 8 (5 oz. each) raw chicken breasts,
boneless, skinless, pounded thin • 1⁄4 cup Dijon mustard (or spicy
Asian mustard)
• 3 cloves garlic, crushed
• 1⁄2 cup nonfat yogurt
• 2 Tbsp. sesame oil
• 4 tsp. dried parsley
• 3⁄4 cup panko (Japanese-style)
bread crumbs

1. 1  Preheat oven to 400° F.
   
2. 2  Select a baking pan large enough to fit all
   8 breasts in a single layer; lightly coat with
   spray. Set aside.
   
3. 3  Combine parsley and bread crumbs in a large
   bowl; mix well. Set aside.
   
4. 4  Combine mustard, garlic, yogurt, and oil in a
   second large bowl; mix well. Set aside.
   
5. 5  Wash and dry chicken breasts. Dip each
   chicken breast into mustard mixture, then roll in bread crumbs. Place chicken breasts side- by-side in baking pan.
   
6. 6  Bake for 18 to 22 minutes, or until coating has browned and chicken is no longer pink in the middle.
   
7. 7  Slice before serving. Serve with Dijon Sauce.
   

NUTRITIONAL INFORMATION (PER SERVING):
Calories: 227 / Total Fat: 7 g / Saturated Fat: 1 g Cholesterol: 91 mg / Sodium: 362 mg / Carbohydrate: 7 g Fiber: 0 g / Sugar: 1 g / Protein: 32 g