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Chicken Dijon
4 boneless, skinless chicken breasts
4 "tubes" of string cheese
2 TBS dijon mustard (I sometimes use 'spicy brown' mustard)
1/4 cup skim milk
3/4 C Italian style bread crumbs
Pound chicken breast so that they are 1/4" thick. Take a piece of string cheese and roll a piece of the flattend chicken around it. do this with each chicken breast. Set aside.
Whisk together the mustard and milk. Dunk each piece of chicken into the mustard/milk mixture, then into the breadcrumbs. Lay the chicken seam side down in a lightly greased 9X13 pan. Bake at 375 for 30-35 minutes.
I serve with garlic mashed potatoes and either a salad or a steamed green veggie
(Garlic mashers: about 2 very large baking potatoes, cubed, SKIN ON, boiled until tender. Mash with 1 minced garlic clove, aprox 1/2 can of fat free chicken broth and either 1/4 cup light/ff sour cream or ff milk)
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