Ingredients
7 to 8 chicken tenderloins or 4 chicken breasts
1/4 cup low fat or fat free sour cream
1 tablespoon Dijon mustard
1 egg, beaten
3 tablespoons cilantro, chopped
1 1/2 cups panko
1/2 teaspoon salt
Method
Mix the sour cream, egg, Dijon mustard, salt, and 2 tablespoons cilantro in a large bowl. Let chicken marinate in this mixture for 15 minutes. Preheat oven to 375 degrees F. Take the chicken from the mixture and coat both sides in panko. Bake for 40 to 50 minutes or until juices run clear. Garnish with remaining cilantro.
7 to 8 chicken tenderloins or 4 chicken breasts
1/4 cup low fat or fat free sour cream
1 tablespoon Dijon mustard
1 egg, beaten
3 tablespoons cilantro, chopped
1 1/2 cups panko
1/2 teaspoon salt
Method
Mix the sour cream, egg, Dijon mustard, salt, and 2 tablespoons cilantro in a large bowl. Let chicken marinate in this mixture for 15 minutes. Preheat oven to 375 degrees F. Take the chicken from the mixture and coat both sides in panko. Bake for 40 to 50 minutes or until juices run clear. Garnish with remaining cilantro.
Source : Made Healthier
Yum, this looks great!
ReplyDeleteLooks yummy, I can eat two chicken breasts of this recipe. Thanks for the good stuff.
ReplyDeleteThis looks delicious! Thanks for your comment!
ReplyDeletegood recipes,i shall try them out.
ReplyDeleteWonderful blog.. I love cooking with chicken. This recipe sounds terrific! And so simple. Just stumbled upon you. Nice to meet you!
ReplyDeleteThanks for visiting my blog and the nice comment. Your recipe looks so yummy! I can never eat enough chicken.
ReplyDeleteLove it! We all need help coming up with new ideas for that chicken. I plan on trying many of these. Thanks for visiting my place! Have a great weekend.
ReplyDelete