Servings: 2 servings
Calories: 220.6kcal
Ingredients
Chicken Breasts
- 3 tbsp homemade seasoned breadcrumbs
- 1 10 oz chicken breast cut in half
Lemon Dijon Sauce
- 1 tbsp I Can't Believe It's Not Butter Light
- 2 tbsp Grey Poupon
- 2 tbsp fresh lemon juice
- 1 tbsp Monk fruit or sweetener of your choice
Instructions
Preparing the Chicken
- Rinse the chicken breast with cold water. Shake off the excess water.
- Sprinkle 1½ tbsp over the top of the 2 pieces of chicken breast. Use your fingers to spread it around to coat the top of the chicken pieces. Shake off the excess chicken.
- Flip the chicken pieces over and sprinkle the remaining 1⅓ tbsp of bread crumbs over the top of the chicken. Use your finger to spread the crumbs around to coat the pieces.
- Shake off the excess crumbs and transfer the chicken breast pieces to a foil lined pan that will fit in an airfryer.
- Place the chicken in the air fryer and cook for 9 min at 400℉. Flip the chicken over and cook for another 9-10 min at 400℉. The chicken is done when the internal temperature is 165-170℉. Remove the chicken from the air fryer and let rest for 5 min.
- If you do not have an airfryer, cook the chicken in a preheated 400℉ oven for 10 min. Flip the chicken and cook an additional 10 min.
Preparing the Lemon Dijon Mustard Sauce
- Add the ICBINB light to a small skillet. On low to medium heat, start to melt the ICBINB.
- Add the lemon juice, Dijon mustard and sweetener to the skillet. Stir constantly as you continue to cook the sauce on low to medium heat. The sauce will come together quickly. If you want a thinner sauce, remove the skillet from the heat as soon as the sauce comes together. If you want a thicker sauce, leave it on the heat for a few seconds more.
Plate the Chicken Breast
- Place a chicken breast on a plate. Drizzle ⅓ to ¼ of the sauce over chicken breast depending on your personal preference. I used about ⅓ of the lemon Dijon sauce per chicken breast.
- Add some sides and serve. Refrigerate any leftovers.
Notes
If you want to lower the sodium, do not sprinkle a pinch of salt over the chicken breast before breading it. It will lower the sodium by 145 mg bringing the total sodium to 435 mg for the dish. Using 1/4 of the sauce instead of 1/3 per chicken breast will further lower the sodium by 67 mg.
The nutritional info for the chicken breast plus 1/3 sauce is at the very bottom of the recipe card.
Nutritional info for just the breaded chicken breast is below:
- cal 195 kcal | fat 3.7 g | sat fat 0.8 g | carb 9.2 g | fiber 5.1 g | protein 33 g | sodium 312 mg
- cal 76.7 kcal | fat 4 g | sat fat 1 g | carb 2.1 g | sugar 0.8 g | protein 0 g | sodium 805 mg
- 25.6 kcal | fat 1.3 g | sat fat 0.3 g | carb 0.7 g | sugar 0.3 g | protein 0 g | sodium 268 mg
Nutrition
Serving: 1serving | Calories: 220.6kcal | Carbohydrates: 9.9g | Protein: 33g | Fat: 5g | Saturated Fat: 1.1g | Sodium: 580mg | Fiber: 5.1g | Sugar: 0.3g
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