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Baked Chicken Dijon

 
One serving costs about $5.8 One serving costs about $5.8

$5.80 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner
spoonacular Score:76%

Spoonacular Score: 76%

 

This recipe serves 6 and costs 75 cents per serving. One serving contains 287 calories, 8g of protein, and 3g of fat. A mixture of salt, cup nonfat yogurt, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is solid. Try Baked Chicken Dijon, Baked Chicken Dijon, and Maple Dijon Baked Chicken for similar recipes.

Ingredients

Servings:
0.5 cups
0.5 cups fresh bread crumbs
fresh bread crumbs
2.88
2.88  skinless boneless chicken
skinless boneless chicken
0.25 cups
0.25 cups dijon mustard
dijon mustard
1 tsp
1 tsp dried marjoram
dried marjoram
1 cup
1 cup nonfat yogurt
nonfat yogurt
2 cans
2 cans canned pepper
canned pepper
1 lb
1 lb pound cake
pound cake
0.5 tsps
0.5 tsps salt
salt
some
some Salt & Pepper
Salt & Pepper
0.5 cups fresh bread crumbs
0.5 cups
fresh bread crumbs
2.88  skinless boneless chicken
2.88
skinless boneless chicken
0.25 cups dijon mustard
0.25 cups
dijon mustard
1 tsp dried marjoram
1 tsp
dried marjoram
1 cup nonfat yogurt
1 cup
nonfat yogurt
2 cans canned pepper
2 cans
canned pepper
1 lb pound cake
1 lb
pound cake
0.5 tsps salt
0.5 tsps
salt
some Salt & Pepper
some
Salt & Pepper

Equipment

baking sheet
baking sheet
bowl
bowl
oven
oven
baking sheet
baking sheet
bowl
bowl
oven
oven


Instructions

  1. Preheat oven to 350 F. Lightly coat 1 or 2 large baking sheets with cooking spray. Trim all visible fat from chicken and sprinkle lightly with salt and pepper. Stir yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken. Place on baking sheets, coated sides down, leaving space between pieces. Spread mixture over top. Combine bread crumbs, marjoram, salt and pepper. Sprinkle over chicken. Bake for 30 to 35 minutes until golden brown and no longer pink
  2. Makes 6 servings (about4-ounces each)

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.80
Ingredient
½ cups fresh bread crumbs
6 skinless boneless chicken
¼ cups dijon mustard
1 teaspoon dried marjoram
1 cup nonfat yogurt
2 cans canned pepper
1 pound pound cake
Price
$0.21
$30.37
$0.62
$0.04
$1.08
$0.06
$2.43
$34.82

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
1922 Calories
149g Protein
117g Total Fat
56g Carbs
40% Health Score
Limit These
Calories
1922
96%

Fat
117g
181%

  Saturated Fat
33g
210%

Carbohydrates
56g
19%

  Sugar
31g
35%

Cholesterol
649mg
216%

Sodium
1541mg
67%

Get Enough Of These
Protein
149g
300%

Vitamin B3
53mg
270%

Selenium
123µg
177%

Vitamin B6
2mg
137%

Phosphorus
1313mg
131%

Vitamin B5
7mg
76%

Vitamin B2
1mg
74%

Zinc
10mg
73%

Iron
9mg
53%

Vitamin B1
0.78mg
52%

Potassium
1655mg
47%

Vitamin B12
2µg
47%

Magnesium
178mg
45%

Calcium
242mg
24%

Folate
96µg
24%

Vitamin A
1196IU
24%

Manganese
0.48mg
24%

Copper
0.46mg
23%

Vitamin E
2mg
17%

Vitamin C
12mg
15%

Vitamin K
13µg
12%

Vitamin D
1µg
12%

Fiber
1g
5%

covered percent of daily need

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