Congratulations to Heather Smith for Winning the 2009 Cookoff

on bringing smiles

I think this recipe brings smiles to my family and will bring smiles to anyone who tries it because it demonstrates that we can eat healthy with flavor and flair. Removing the skin from the chicken and sauteeing the chicken for a short period of time and then baking it, cuts down the fat but the heat in the crumb mixture and the zip in the dipping sauce add a great deal of flavor. The wilted spinach may seem to be a "blah" ingredient, but it helps to balance the flavors and spices.

Ingredients:

3/4 cup FRENCH'S® Honey Mustard

1.4 oz FRENCH'S® French Fried Onions

2 lb Skinless Boneless Chicken Breast Halves (not thin sliced)

1/4 cup Plain Panko Breadcrumbs

1/8 tsp Ground Cayenne Pepper

5 tbsp Extra Virgin Olive Oil

2 tbsp Apple Cider Vinegar

8 cup Baby Spinach (pre-washed 8-10 oz bag)

2 tbsp water

1/2 tsp salt

1 tsp pepper

Directions:

Preheat oven to 350 degrees. Wash and pat dry the skinless chicken breasts. Place Frenchs Original French Fried Onions in blender or food processor and chop to fine crumbs. Combine Frenchs Original French Fried Onion crumbs, plain panko bread crumbs 3/4 teaspoon of the black pepper and cayenne pepper in a bowl. Using 1/4 cup of the Frenchs Honey Mustard, spread the mustard over each chicken breast one at a time and dip in crumb mixture. Heat a medium sized non-stick skillet over medium heat and add 1 tablespoon of the olive oil. Sautee chicken breasts 3 minutes on each side to brown. Place chicken breasts on a non stick baking tray and cook in oven for 30 to 35 minutes. While chicken is cooking prepare dipping sauce. Combine remaining mustard (1/2 cup), 2 tablespoons olive oil, apple cider vinegar and remaining black pepper (1/4 teaspoon) in a bowl. Wisk until well combined and then add 1 to 2 tablespoons of water to thin it to a sauce consistency. While chicken is cooking give the baby spinach a wash and set in a collander to dry. About 5 minutes before chicken is done, heat a non stick medium skillet over medium heat and add the last 1 tablespoon of olive oil. Wilt spinach in olive oil. This process should only take a few minutes. When spinach is wilted sprinkle with salt. Place spinach evenly on 4 plates, top with chicken breast and serve dipping sauce in a small ramekin or other small bowl or glass on the side. ENJOY!