I threw this meal together for dinner tonight and have to say that I was quite pleased with how it turned out! I was worried the dijon mustard might overpower the orange flavor but it really didn’t. I think orange was actually the most dominant flavor in the meal though I could certainly taste the mustard in there too. We’ll certainly be adding this chicken recipe to our rotation!
The recipe below is the original but I made a few minor changes. We used boneless skinless chicken breasts instead of thighs and also left the shallot out as Shane’s not a fan. It took about 30 minutes total for the chicken breasts to cook through.
By Tracey
Orange-Crumbed Baked Chicken
from Weight Watchers New Complete Cookbook by Weight Watchers
Ingredients:
- 2 tablespoons orange juice
- 2 tablespoons dijon mustard
- 1/4 teaspoon salt
- 3/4 cup whole-wheat cracker crumbs
- 1 tablespoon grated orange zest
- 1 shallot, finely chopped
- 1/4 teaspoon finely ground pepper
- 4 (3-ounce) skinless boneless chicken thighs
Directions:
Preheat oven to 350 F. Spray a nonstick baking sheet with nonstick cooking spray.
In a small bowl, combine the orange juice, mustard and salt. On a sheet of wax paper, combine the cracker crumbs, orange zest, shallot and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides.
Place the chicken on the baking sheet and bake for 15 minutes; turn over and bake until cooked through, 15-20 minutes longer.
