3/4 cup light honey mustard dressing
1/8 tsp salt
1/8 tsp pepper
2 tsp dill weed, freshly chopped
1 medium scallion, finely sliced (or finely chopped onion or chopped green onion)
1 cup corn flake crumbs
1 pound boneless, skinless chicken breasts (four 4oz halves)
Preheat oven to 425. Coat a baking pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions. Remove 1/3 cup of the mixture and set it aside. Put corn flake crumbs into a shallow bowl. Dip the chicken breasts into the honey mustard mixtures and then into the corn flake crumbs. Place each breast into the baking pan. Bake uncovered until the chicken is golden and no longer pink inside, about 15 minutes. Drizzle remaining honey mustard dressing mixture over the chicken breasts and serve.
4 servings, 7 POINTS each
I used O’Charley’s Lite Honey Mustard dressing for this, and it turned out great. Do not forget to coat the pan with spray – otherwise the chicken will burn on the bottom and stick to the pan! I used dried dill weed and it didn’t seem to add anything. I used the remaining honey mustard dressing as a dip instead of a drizzle.