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.