Recipe: Parmesan-Crusted Chicken with Sweet-N-Hot Mustard Dip

PARMESAN-CRUSTED CHICKEN
WITH SWEET-N-HOT MUSTARD DIP

Vegetable oil spray
2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
4 boneless, skinless chicken breast halves
1 large egg, lightly beaten
1 tablespoon water
1/3 cup grated Parmesan cheese
1/4 cup quick-cooking oats
2 teaspoons salt-free garlic and herb seasoning
Sweet-N-Hot Mustard Dip (recipe follows)

Heat oven to 400 degrees F. Line a baking sheet with foil and spray it with vegetable oil.

In a shallow dish or plastic bag, combine the flour and 1/2 teaspoon each salt and pepper. Add the chicken and turn or shake to coat completely.

Whisk the egg and water in a separate shallow dish. In a third shallow dish, combine the Parmesan, oats, garlic seasoning and remaining salt and pepper.

Dip the flour-coated chicken into the egg, then transfer to the Parmesan mixture, turning and pressing to coat completely. Place on the prepared pan and spray with vegetable oil.

Bake until crust is golden brown and chicken is cooked through, about 25 minutes.

Serve with dipping sauce.

SWEET-N-HOT MUSTARD DIP

1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon white wine vinegar
1/2 teaspoon hot mustard powder (or 1/2 teaspoon plain mustard powder and 1/4 teaspoon cayenne)
1/4 teaspoon garlic powder

Stir together all ingredients for the dip.

Makes 4 servings
Adapted from source: Robin Miller Quick Fix Meals