Crispy Baked Chicken Maryland with Honey Mustard Sauce
8 Tasman chicken maryland, skin removed, trimmed
2/3 cup fine dry breadcrumbs
1/2 tsp paprika
1/2 tsp onion powder
1/2 teaspoon salt
5 tsp Golden Grange extra virgin olive oil
1 large egg
1/4 cup nonfat yoghurt
2 tbs Dijon mustard
2 tbs honey
pepper, ground to taste
Preheat oven to 250°C. Coat a wire rack with cooking spray and set it on a large baking sheet.
Mix breadcrumbs, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg with a fork in another shallow dish. Dip the chicken maryland into the egg, then press into the crumbing mixture until evenly coated on both sides. (Discard any remaining mixture and/or egg.) Place the chicken on the prepared rack.
Bake the chicken until golden and an instant-read thermometer inserted into the thickest part of the chicken without touching bone registers 70°C, 25 to 30 minutes.
To prepare sauce: Combine yoghurt, mustard, honey and pepper in a small bowl. Serve the sauce with the chicken maryland.