Shake it 'till you bake it! Three crispy chicken recipes

Who isn't looking for another way to prepare a boneless, skinless chicken breast? They're virtuous; a high source of protein, low in fat and totally versatile. If over-cooked or under-seasoned however, they can also be bland and rubbery. We must do right by these chicken breasts!

As a child I loved making Shake 'N Bake chicken; It was fun to shake the freezer bag and pretty darned tasty too. As a parent, I now realize that my mom loved making it because it was quick and easy. Here are three new versions that are delicious and totally pantry-friendly -- no grocery store run needed here.

As long as you have freezer bags and chicken breasts, you're good to go. So let's get shakin'!

Crispy Baked Chicken Breast 1 tbsp oil 1/2 tsp salt 1/4 tsp pepper 4 boneless, skinless chicken breasts 1/2 cup breadcrumbs 2 tbsp cornmeal 2 tbsp grated parmesan 1 tsp fresh chopped thyme or 1/2 tsp dried

PREHEAT oven to 400F. Spray a baking sheet with cooking spray and set aside. BRUSH each chicken breast lightly with oil. Sprinkle with a pinch of salt and pepper. Combine remaining ingredients (including the rest of the salt and pepper) in a large freezer bag and shake to combine. Drop individual chicken breasts into the mixture, and shake until coated. Place on baking sheet. Repeat with remaining chicken. SPRAY the top of each coated chicken breast lightly with cooking spray to help it brown. Bake for 20 minutes, or until chicken is cooked through and juices run clear.

Honey-Mustard Chicken Breast 2 tbsp Dijon mustard 2 tbsp maple syrup 4 boneless, skinless chicken breasts 1/2 cup breadcrumbs 2 tbsp cornmeal 2 tbsp grated parmesan 1/2 tsp salt 1/4 tsp pepper

PREHEAT oven to 400F. Spray a baking sheet with cooking spray and set aside. COMBINE Dijon with maple syrup in a small bowl until smooth. BRUSH each chicken breast with the mixture, coating well. COMBINE remaining ingredients in a large freezer bag and shake to combine. Continue with above recipe.

Thai Basil Chicken Breast 4 tsp Thai red curry paste 4 boneless, skinless chicken breasts 3/4 cup Panko breadcrumbs 1 tbsp fresh chopped basil (or 1/2 tsp dried) 1/2 tsp salt 1/4 tsp pepper

PREHEAT oven to 400F. Spray a baking sheet with cooking spray and set aside. RUB each chicken breast with 1 tsp curry paste. COMBINE remaining ingredients in a large freezer bag and shake to combine. Continue with above recipe.