Chicken Breasts Dijon
"Who says dinner has to be a hassle. This chicken is wonderful and ready to serve in 30 minutes. Serve with rice and side salad."
photo by loof751
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breast halves
- 1⁄4 cup Dijon mustard
- 1 teaspoon canola oil
- 2 tablespoons dry white wine or 2 tablespoons chicken broth
- fresh ground black pepper
- 2 tablespoons mustard seeds
- fresh parsley (to garnish)
directions
- Heat oven to 400 degrees.
- Spray a 13x9x2 inch pan with nonstick cooking spray, set aside.
- In small dish, mix the mustard, oil and wine.
- Place the chicken in pan and brush with mustard mixture.
- Sprinkle with pepper and mustard seed.
- Bake uncovered about 30 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
- Transfer to serving dish and garnish with fresh parsley.
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Reviews
-
I enjoyed this but my husband did not. It was a little on the bitter side for him, I think. The crunch of the mustard seed was nice. Maybe I'll try it with a sweeter mustard next time or mix in some sweet pickle brine instead of broth/wine. -
Boy, did I ever appreciate the hands-off ease of this reicpe tonight. I had very little energy after work and this recipe was a life-saver. The flavor is great, too. I really loved the mustard seed topping!! Loved the crunch and was surprised it wasn't too powerful of a flavor. It was great. Thanks! -
This is a wonderful way to prepare chicken! The mustard topping was so flavorful and the chicken cooked up moist and tender. Really loved this easy and healthy chicken - thanks for sharing the recipe! -
We enjoyed this easy to make chicken. Made a scaled down version - using a smaller pan. Made as posted. The ingredients came together to make for well flavored moist chicken. Served with a green salad this made for a lovely lunch. Thank you Paula - for another of your recipes that made it to my keepers. -
This was oh so good!! Used old-fashioned Dijon Mustard with grains and did add the mustard seeds anyway as I love Dijon mustard!!! Didn't have any white wine, so used red instead. Thanks Paula for a great tasty chicken recipe!! :)
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
