1
Trim fat from chicken breasts; wash, pat dry and set aside
2
Whisk together mustard, crushed garlic, yogurt, and sesame oil
2
Crumble 1 slice Gluten Free Bread
3
Whisk parsley and bread crumbs separately
4
Dip chicken into mustard mixture and then roll it in bread crumbs
5
Place on a cookie sheet sprayed with nonstick cooking spray
6
Bake at 475 for 20 minutes
7
Serve with Teriyaki Sauce for dipping
8
Serve with 1 cup spinach and balsamic vinegar