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| Chicken Breasts Dijon |
3 pounds skinless boneless chicken breast halves
(about 6 small)
1/4 cup Dijon mustard
1 teaspoon vegetable oil
2 tablespoons dry white wine
Freshly ground pepper
2 tablespoons mustard seed
Chopped parsley -- if desired
|Heat oven to 400º. Remove excess fat from chicken. Place chicken, meaty
sides up, in rectangular pan, 13 × 9 × 2 inches, sprayed with nonstick
cooking spray. Mix mustard, oil and wine; brush over chicken. Sprinkle
with pepper and mustard seed. Bake uncovered until chicken is done, about
30 minutes. Sprinkle with chopped parsley.
(about 6 small)
1/4 cup Dijon mustard
1 teaspoon vegetable oil
2 tablespoons dry white wine
Freshly ground pepper
2 tablespoons mustard seed
Chopped parsley -- if desired
|Heat oven to 400º. Remove excess fat from chicken. Place chicken, meaty
sides up, in rectangular pan, 13 × 9 × 2 inches, sprayed with nonstick
cooking spray. Mix mustard, oil and wine; brush over chicken. Sprinkle
with pepper and mustard seed. Bake uncovered until chicken is done, about
30 minutes. Sprinkle with chopped parsley.
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