WW Points: 8
1/2 cup low-fat mayonnaise
4 teaspoons Dijon-style mustard
1 pound boneless skinless chicken breast half
1/4 cup all-purpose flour
1 teaspoon dried parsley
1/2 teaspoon poultry seasoning
1/8 teaspoon salt
1 egg — beaten
2 tablespoons skim milk
30 crackers — finely crushed
For honey-mustard dip, in a small bowl, stir together mayonnaise dressing, mustard, and honey. Cover and chill until serving time.
Cut chicken into 1-1/2-inch pieces. In a plastic bag combine flour, parsley flakes, poultry seasoning, salt, and pepper. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.
In a bowl stir together egg and milk. Place crushed crackers in another bowl. Dip coated chicken pieces, a few at a time, into the egg mixture. Roll the pieces in crackers. Place in a single layer on a large ungreased baking sheet. Bake in a 425 degree F oven for 10 to 12 minutes until chicken is no longer pink.
Serve with cold or warm honey-mustard dip. To warm dip, cover with waxed paper and microwave on 100-percent power (high) for 30 seconds or until heated through.
Per Serving: 356 Calories; 14g Fat (35.5% calories from fat); 31g Protein; 25g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 659mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.