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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%
detailed view... how is this calculated?

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Chicken Breasts Dijon

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

⁽¹²⁾ RATE IT NOW Print Recipe

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

6 boneless skinless chicken breast halves
1/4 cup Dijon mustard
1 teaspoon canola oil
2 tablespoons dry white wine or chicken broth
fresh ground black pepper
2 tablespoons mustard seeds
fresh parsley (to garnish)

Directions

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

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Featured Reviews for This Recipe

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!!

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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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