Crisp Baked Chicken4 boneless skinless chicken breasts1 Tbsp vegetable oil 1 Tbsp lemon juice 1 Tbsp mustard powder Salt to taste Pepper to taste 1 Tbsp dried sage (or substitute with another spice) 2 Tbsp onion, grated 1 ½ cups bread crumbs. Place the chicken pieces in a baking dish sprayed with cooking spray. Place the oil, lemon juice, mustard, plenty of seasoning, sage and onion in a screw-top jar and shake well until everything is thoroughly combined. Brush the chicken pieces generously with the mustard-and-onion mixture, ensuring that they are particularly well coated on top. Press the soft bread crumbs on each chicken portion as it is brushed with the mixture to make, even coating. To Freeze: Freeze in oven-ready container. To Reheat: Bake the coated chicken at 350 for 20-30 minutes from defrosted, or until they are crisp and golden outside and thoroughly cooked through and the juices run clear when pierced with the tip of a knife. |