Popular
Latest From the Show
Dijon, Saltine and Wheat Germ-Crusted Chicken Fingers
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 large boneless, skinless chicken breasts
- Kosher salt
- 1/2 cup Dijon mustard
- 1/2 cup low fat plain yogurt
- 1 sleeve (about 25) saltine crackers, crumbled
- 1 cup toasted wheat germ
- 1/2 cup sliced almonds, toasted, optional
Yield
Serves: 4 servings
Preparation
Preheat the oven to 425°F.
Cut the chicken breasts on the diagonal into wide, flat strips and season with salt. In a large bowl, combine the Dijon and the yogurt. Toss in the chicken and stir to coat evenly.
Pulse, pulse, pulse the crackers in a food processor until they look like fine crumbs. Add the wheat germ and toasted almonds, and pulse until it is a homogeneous mixture. Put this mixture into a wide, flat dish.
Roll the marinated chicken in the crumb mixture, 1 piece at a time, pressing the coating to evenly crust each piece. Lay the prepared chicken on a rack fitted onto a sheet tray. (Baking the chicken on a rack will allow the air to circulate around the chicken to cook it evenly and make it crispy.)
Bake the chicken until cooked through but not dry, about 12-15 minutes. Remove the chicken from the oven to a serving platter and serve with Soy Wasabi Aioli, Mustard-Cornichon Dipper, Ranch Dipping Sauce… or all three!
MORE:
Baked Devil's Chicken
Baked Coconut Chicken Tenders with Spicy Orange Dipping Sauce
Baked Chicken Tenders