Parm & Cracker Crusted Chicken
-
10 Mins
Prep Time
-
15-20 Mins
Cook Time
-
4
Servings
- 323
Calories
- 10g
Fat
- 25g
Carbs
- 32g
Protein
Crohn’s Disease & Ulcerative Colitis
Ingredients
- 1 lb Boneless, Skinless Chicken Breast Tenderloins
- 1½ Cups Butter Crackers, crushed (ex: Ritz®)
- ½ Cup Parmesan Cheese, grated
- ¼ Tsp Ground Black Pepper (omit if bothersome)
- ½ Tsp Salt
- ½ Tsp Garlic Powder
- 2 Eggs
- ½ Cup, plus 2 Tsp Dijon Mustard, divided
- ¼ Cup Honey
- 1 Tbsp Apple Cider Vinegar (omit if bothersome)
- Allergens:
- G Gluten
- D Dairy
- E Eggs
- F FODMAPs
- View Substitutions
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Preheat Oven Preheat oven to 400°F. Line a baking sheet with aluminum foil then coat with cooking spray.
3.
Combine Crust Combine crushed crackers, parmesan cheese, pepper, salt, and garlic powder in a shallow baking dish.
4.
Whisk Eggs Whisk together eggs and 2 teaspoons Dijon mustard in another shallow baking dish.
5.
Coat Chicken Dip each chicken tenderloin into the egg mixture then into the cracker mixture. Coat chicken well and press firmly so the crackers stick. Place tenderloins on prepared baking sheet.
6.
Bake and Monitor Spray each cutlet with cooking spray and bake for 15-20 minutes; flipping over halfway through cooking time.
7.
Mix Sauce Combine honey, apple cider vinegar, and ½ cup Dijon mustard. Serve 2 Tbsp sauce with each serving of chicken. Enjoy!
8.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Remission Remix
-
Serve with Roasted Vegetables
Serve with a side of roasted vegetables for a nutritional boost!
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