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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (137g) Recipe makes 6 servings The following items or measurements are not included below: honey mustard dressing vegetables |
||
| Calories 154 | ||
| Calories from Fat 13 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.5g | 2% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 78mg | 3% | |
| Potassium 331mg | 9% | |
| Total Carbohydrate 6.7g | 2% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 6.0g | ||
| Protein 27.4g | 54% | |
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By: Redneck Epicurean
Sep 8, 2006
This recipe is a perfect dish to serve company, as it is all prepared in one baking dish. If you want to serve another side dish, it goes well with a cheese-based dish or salad. I found it in a cookbook ages ago with easy gourmet recipes. Passive time is marinating time.
SERVES 6
Ingredients
- 6 boneless skinless chicken breasts
- 1 (16 ounce) jar honey mustard dressing
- 3 cups vegetables (I use onions, potatoes, and carrots)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives (2 tsp. dried chives)
- salt and pepper, to taste
- 2 tablespoons honey
- 1 lemon, juice of
Directions
1
Rinse the chicken and pat dry. Place in a shallow bowl and pour the salad dressing over; marinate, covered, in the refrigerator for 6-8 hours.2
Preheat the oven to 350 degrees. Place the chicken in a greased baking dish. Place the vegetables around the chicken. Stir in the salt, pepper, chives and parsley to the mustard marinate. Pour over the chicken and veggies.3
Drizzle with honey and lemon juice.4
Bake for 1 hour.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > United States > Southern
- Preparation > Time to Make
- Preparation > Simple > Beginner Cook
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: PaulaG
On Jun 27, 2007
This was very good. The dressing helps to ensure that the chicken is moist and well seasoned. I overcrowded the dish and after 1 hour the chicken was not cooked through. The breasts were put on the indoor grill and cooked for a few minutes. This was made for the How does your garden grow? challenge--ZWTIII.
From: Jacqueline in KY
On Oct 3, 2006
To me this recipe is wonderful and my father thought so also. We did use thighs rather than breasts because we just do not care for the white meat. I thought it was wonderful.
From: Lysa
On Sep 18, 2006
This was easy to prepare, and tasty. My DH especially liked the potatoes that were baked in the pan with the chicken.
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