Ingredients:
2 cloves garlic, minced
1 tablespoon Dijon mustard or 1 tablespoon hot Dijon mustard, plus
1 tablespoon mustard, for sauce
1/4 teaspoon fresh ground black pepper
4 (4 ounce) boneless skinless chicken breast halves
3/4 cup toasted breadcrumbs
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
1/4 cup mango chutney or 1/4 cup cranberry chutney
Directions:
Preheat oven to 450 degrees.
In a small bowl, combine garlic, 1 tablespoon of the mustard, and the pepper; mix well.
Spread mixture over one side of each chicken breast half.
In a shallow plate or pie plate, combine bread crumbs and cheese; mix well.
Press each piece of chicken, mustard side down, into crumbs; transfer, crumb side up, to a baking sheet.
Sprinkle any remaining crumb mixture over chicken.
Bake until chicken is cooked through and coating is a deep golden brown, about 18 minutes.
In a small bowl, combine remaining 1 tablespoon mustard and chutney.
Serve sauce with chicken.
Servings: 4
Time preparation: 15 min.
Time total: 33 min.