Crispy Mustard Chicken

   cooking spray
6 boneless skinless chicken breast halves
1/4 cup dijon-style mustard
1/4 cup miracle whip free
1/4 cup finely chopped scallion including green tops
1 1/2 cups bread crumbs
1/2 teaspoon coarsely ground black pepper

1. Preheat the oven to 450 degrees. Lightly coat a baking sheet with vegetable oil spray. Place chicken on a cutting board designated for raw poultry, cover each chicken breast half with a piece of plastic wrap and use the side of your fist to pound the chicken to an even thickness.

2. In a shallow dish, stir together the mustard, mayonnaise, and scallions. In another shallow dish, combine the bread crumbs and pepper.

3. Dip the chicken into the mustard mixture to coat, then dredge in the crumbs to coat completely. Place the chicken in a single layer on the prepared baking sheet.

4. Bake until the coating is golden and crisp, and the chicken is white throughout, 17 to 20 minutes.

Serves 6

Weight Watchers Points: 4

 Millet with Almonds, Orange and Currants

   1/2 cups dried currants
1 tablespoon Smart Balance Heart Right
1 cup uncooked organic millet
2 1/2 cups water boiling
1/2 teaspoon sea salt or more to taste
1 tablespoon orange zest
1 average size cinnamon stick
1/3 cup sliced almonds toasted

Soak currants in boiling water until soft, about 10 to 20 minutes; drain.

Melt butter in a medium saucepan over low heat. Add millet and cook, stirring, for 3 minutes; add boiling water, salt, zest and cinnamon stick. Cover pan and cook until millet is just beginning to stick to bottom of pan, about 25 to 30 minutes.

Add almonds and currants; fluff millet with a fork. Turn heat off, cover pan and let stand on stove top for 5 minutes more. Yields about 2/3 cup per serving.

Serves 6

Weight Watchers Points: 4