Seed Crusted Baked Chicken
In French cooking, any meat or poultry seasoned with mustard and hot pepper and then coated with breadcrumbs is called à la diable, since the devil, or diable, is associated with anything hot and fiery. The French, however, aren’t known for a whole lot of heat in their cooking. If you want to make it spicier, add more cayenne.
Servings: 4
Calories: 245kcal
Ingredients
- ¼ cup panko breadcrumbs
- 2 tablespoons ground flax seeds
- 2 tablespoons hemp seeds
- 2 tablespoons Dijon mustard
- 1 tablespoon coarse-grain Dijon mustard
- 1/2 teaspoon red pepper flakes or cayenne pepper or to taste
- 2 large eggs
- 4 boneless skinless chicken breasts
- lemon, for serving
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with a silicone baking liner or piece of aluminum foil (this will help with cleanup). Place a rack on top; spray with nonstick cooking spray. Set aside.
- Combine the panko, flax seed, and hemp seed in a shallow bowl. Set aside.
- Combine the two mustards and red pepper in a small bowl. Crack the eggs into a shallow bowl or pie plate and whisk lightly with a fork to blend; season with salt and pepper.
- Using a pastry brush, brush the mustard mixture all over the chicken. Dip each piece in the eggs, coating evenly on all sides. Coat the breasts in panko mixture. Place the chicken pieces on the prepared rack.
- Spray with nonstick spray and bake until the juices run clear, about 20 minutes. Remove the chicken from the oven and transfer the pieces to a rack to cool slightly before removing from the baking sheet. Serve immediately.
Nutrition
Calories: 245kcal | Carbohydrates: 5g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 315mg | Potassium: 506mg | Fiber: 2g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg