COOKING WITH CLORIS--HONEY/MUSTARD CHICKEN

Cloris knows I’m not the only single working mom on a mac and cheese budget, so she’s been working on recipes that will satisfy ravenous teenage boys while not consuming a huge chunk of the weekly food money.  Her Honey/Mustard Chicken can be made with chicken breasts as listed below or with whatever chicken parts are on sale at the supermarket.  Removing the skin keeps down the calorie count. -- AP

HONEY/MUSTARD CHICKEN

(serves 4)

Ingredients:

2 T. butter, melted
3 T. low fat mayonnaise

3 T. honey mustard

1 T. yellow mustard

1/2 tsp. dried dill

1/8 tsp. paprika

1-1/2 cups seasoned whole wheat breadcrumbs

4 boneless, skinless chicken breasts

Directions:

Preheat oven to 400 degrees.  Place a wire rack in a jelly roll pan and coat with cooking spray.  In a shallow dish combine first six ingredients.  Pour breadcrumbs into a second shallow dish.  Rinse and pat dry the chicken breasts.  Dip each breast into the mustard mixture, coating thoroughly, then dredge in the breadcrumbs, coating completely.  Place chicken on wire rack.  Back for 30 minutes.

Note: This recipe can also be cooked on an outdoor grill.

Yum!  I can tell you from having experience that Cloris has come up with another winner here.  And you could be a winner, too.  By posting a comment this week, you’ll be entered in a drawing to win Photo, Snap, Shot by yesterday’s guest author and scrapbooker, Joanna Campbell Slan. --AP