Baked Oregano Chicken

Baked Oregano Chicken

Oregano provides an aromatic flavor to this baked chicken – a dinner ready in 35 minutes.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

4

servings

4
boneless skinless chicken breast halves (about 1 1/4 lb)
1/4
cup dry bread crumbs
2
tablespoons grated Parmesan cheese
1/4
teaspoon dried oregano leaves
1/8
teaspoon garlic salt
1/8
teaspoon pepper
1/4
cup Dijon mustard
  1. Heat oven to 425ºF. Spray 9-inch square pan with cooking spray. Remove fat from chicken.
  2. In shallow dish, mix bread crumbs, cheese, oregano, garlic salt and pepper. Spread mustard on all sides of chicken. Coat chicken with bread crumb mixture. Place in pan.
  3. Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Carb-Bit:
Serve this Parmesan-spiked chicken with hot cooked fresh whole green beans tossed with halved grape tomatoes, olive oil and garlic salt to taste. Heat just until tomatoes are hot.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 90mg;
  • Sodium 640mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 34g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 4 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.