Monday, September 23, 2013
Mediterranean Baked Chicken
OK, I'm not sure what happened this last week, but I do believe I hit the Mustard and Chicken Lottery recipe twice in one week!!! I was thrilled about Sweet Mustard Baked Chicken posted just a few days ago and then......voila!!!! Publix adds one more recipe to my repertoire! Holy Smokes, Batman! This is some good eatin'! Why it's called Mediterranean Baked Chicken is beyond me, I think it should be called Some Smokin' Good Mustard Chicken.
I do have to admit, I can count on one hand the times I've used any Campbell's Cream-of-Anything soup (which is called for in this recipe) in the last few years, but being in a hurry to recreate this dish of luciousness, I bit the bullet and used it. Next time I'll create my own celery version of a bechamel sauce. Also, I used chicken cutlets instead of breasts, so I turned the oven down to 375F since cutlets are simply breasts cut in half lengthwise. But, hey, I was under pressure here and wanted to make this dish immediately!
MEDITERRANEAN BAKED CHICKEN (serves 4)
4 boneless chicken breasts, about 1 1/4 pound
cooking spray
4 slices bacon, cut into small pieces
1/3 cup Italian-style bread crumbs (I used Panko seasoned with dried Italian seasoning)
1 (10.75 oz) can reduced-fat, reduced-sodium condensed cream of celery soup
1/2 cup reduced-fat milk
2 Tbsp Dijon mustard
1/2 cup shredded Cheddar cheese
Preheat oven to 400F. Coat a 13x9" baking dish with spray.
Fry bacon pieces. Set on paper towel to dry.
Place bread crumbs in a shallow bowl. Coat both sides of chicken and place in a baking dish (wash hands). Bake 20 minutes or until chicken is 165F.
Combine soup, milk, and mustard until well blended. Pour over chicken, sprinkle with cheese and bacon. Bake 5 minutes or until cheese melts and sauce is bubbly.
Recipe Source: www.publix.com/aprons
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