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Nutrition Facts

Serving Size 1 (139g)

Recipe makes 6 servings

Calories 164
Calories from Fat 32 (19%)
Amount Per Serving %DV
Total Fat 3.6g 5%
Saturated Fat 0.5g 2%
Monounsaturated Fat 1.8g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 68mg 22%
Sodium 193mg 8%
Potassium 345mg 9%
Total Carbohydrate 2.2g 0%
Dietary Fiber 0.9g 3%
Sugars 0.6g
Protein 28.6g 57%

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Chicken Breasts Dijon

Recipe #92717 | 40 min | 10 min prep | add private note
PaulaG

By: PaulaG
Jun 6, 2004

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.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Heat oven to 400 degrees.
  2. 2
    Spray a 13x9x2 inch pan with nonstick cooking spray, set aside.
  3. 3
    In small dish, mix the mustard, oil and wine.
  4. 4
    Place the chicken in pan and brush with mustard mixture.
  5. 5
    Sprinkle with pepper and mustard seed.
  6. 6
    Bake uncovered about 30 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
  7. 7
    Transfer to serving dish and garnish with fresh parsley.

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Featured Reviews for This Recipe

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From: Gerry

On Nov 12, 2008

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.

0 people found this review helpful

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    From: Redsie

    On Apr 5, 2008

    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!!

    0 people found this review helpful

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  • From: Sue Terry

    On Nov 20, 2004

    Based on the review by FlemishMinx, and on my own experience with cooking chicken breasts, I cooked the breasts, average size, for 20 mins and they were perfect - cooked through but still moist. Cooking breasts is a bit tricky - they can dry out quickly. The flavour of this dish is lovely and it is SO simple. I'll do it again.

    4 people found this review helpful

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  • From: Chef #520534

    On Jun 30, 2007

    This recipe was delicious!! Instead of ground dijon, I used course ground dijon and didn't add extra mustard seeds. I cooked it for approximately 25 minutes and the chicken was perfectly moist. I also brushed both sides of the chicken with the mixture to make sure it was well coated.

    1 person found this review helpful

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  • Read all 12 reviews

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