Easy Chicken Dijon

This recipe is another one of those healthy ones–it’s from the most recent Weight Watchers Magazine. The recipe calls for chicken drumsticks, with the skin removed, but I used boneless, skinless chicken breasts; it’s pretty much all we stock around here. I also substituted “Mustard Girl” American Dijon Mustard (a very nice, flavorful mustard we found at Whole Foods on our last trip there–I’m anxious to try some of the other flavors), for the whole grain Dijon mustard the recipe called for. The mustard actually makes a pretty good substitute for a traditional breading. The chicken was crispy, in part due to the mustard (which in addition to being healthy and tasty, didn’t make the breading soggy at all) and in part due to the panko bread crumbs.

If you’ve never used panko before, they’re a special kind of japanese bread crumb that are more like bread flakes. They’re extra crunchy, and you can find them at just about any grocery store. They’re working their way towards mainstream, so you might find them with the stuffing and other bread crumb items, but if you don’t see them there, check with the asian foods. I’ll bet your store stocks them.

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Easy Chicken Dijon
Adapted from Weight Watchers Magazine

  • 8 chicken drumsticks, skinned (about 2 lbs) — (I used 1 pound of boneless skinless chicken breasts instead)
  • 3 Tbsp. whole-grain Dijon mustard
  • 2/3 c. panko bread crumbs
  • 1 1/2 tsp. dried herbs (such as tarragon, oregano, or thyme) — (I used oregano)
  • salt and pepper

1. Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper or foil and lightly spray with nonstick spray.

2. Brush the drumsticks with the mustard. Mix the bread crumbs, herbs, salt, and pepper in a large zip-top plastic bag, add the drumsticks. Squeeze out the air an seal the bag, turn to coat the drumsticks.

3. Place the drumsticks on the prepared baking sheet and lightly spray with nonstick spray. Bake until browned and cooked through, 35-40 minutes, spraying the drumsticks with non-stick spray halfway through the baking time. Let stand about 5 minutes before serving.

Note: Be sure the chicken is dry (just pat it down with a paper towel) before you try to bread it, otherwise, it might get soggy on you. This recipe is mostly a method and could be changed quite a bit by changing up the seasonings. I skipped the whole shake and bake routine and just put out the crumbs in a pie tin to bread the chicken, but I guess the ziploc bag method will save you a dish or two.

This actually turned out a lot like that Paula Deen “Chicken Sticks” recipe but was much, much healthier. Nothing earth-shattering here, but I might make it again. It was certainly quick and easy! Next time, I might add a little bit of honey to the mustard before breading the chicken.

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