Kitchen Haiku: Chicken Fake 'N Bake - A Photo Tutorial

One of the challenges of dieting with a Husband on board is that, since men are essentially children, it is sometimes necessary to create dishes that appeal to the under-10 demographic.  The kitchen haiku limitations make this even more fun.

Husband is quite fond of Shake 'N Bake.  So, I set out to create a dish that would evoke the crispy outside texture and juicy inside, while complying with the parameters of kitchen haiku.

I serve it with a light salad on the side, or sometimes topped with a simple marinara, for a mock Chicken Parmigiana.

Makes 2 servings:

2 100-gram portions of skinless boneless chicken breast
2 teaspoons Dijon mustard
2 grissino breadsticks
1/2-1 teaspoon no-sugar poultry rub

Preheat oven to 400º Fahrenheit.  I use a toaster oven for this dish.

Brush the chicken with the Dijon mustard:

In a zipper bag, crumble the breadsticks and the poultry rub, mixing well.  I use a rolling pin:

Toss the chicken pieces in the bag, coating well.  Place coated chicken on a baking tray.

Bake for 12-15 minutes, turning over once.

Slice, and serve.