Oven Roasted Dijon Chicken Breasts (150 calories)
Oven Roasted Dijon Chicken Breasts (150 calories)

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, oven roasted dijon chicken breasts (150 calories). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Oven Roasted Dijon Chicken Breasts (150 calories) is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Oven Roasted Dijon Chicken Breasts (150 calories) is something which I’ve loved my entire life. They’re nice and they look fantastic.

You need of Fresh ground pepper. Here is how you cook it. Here is how you achieve it.

To get started with this particular recipe, we have to first prepare a few components. You can cook oven roasted dijon chicken breasts (150 calories) using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Oven Roasted Dijon Chicken Breasts (150 calories):
  1. Prepare 4 THIN cut Boneless skinless Chicken Breasts
  2. Make ready 118 calories per breast
  3. Make ready Sauce
  4. Get Total 70 Calories for Sauce
  5. Prepare 1/4 cup Dijon Mustard
  6. Get 2 tbsp Garlic, minced
  7. Make ready Salt
  8. Get Fresh ground pepper
  9. Get Garnish
  10. Prepare Total 10 calories for garnish
  11. Take 2 cups Arugala
  12. Prepare 2 tbsp olive oil
  13. Take Salt
  14. Get Pepper

Here is how you cook it. In a flat container put your chicken breasts in. Chicken Breast (Oven Roasted, Fat Free, Sliced). Chicken Breast Meat and Skin (Broilers or Fryers, Roasted, Cooked).

Instructions to make Oven Roasted Dijon Chicken Breasts (150 calories):
  1. In a mixing bowl, add all ingredients for the sauce and whisk together.
  2. In a flat container put your chicken breasts in. Add sauce let chill in fridge for 1 hour.
  3. Pre heat oven to 375. Place chicken on an oiled tray, add any extra left over sauce in the bowl to the tops of the breats, bake uncovered in the oven for 30 minutes.
  4. Toss arugala in olive oil and salt and pepper. Plate chicken on top of carrot puree (optional) placing the arugala salad on top of the chicken breast. Serve with Mashed Cauliflower (optional.)

This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. Mix bread crumbs and cheese in alrge resealable plastic food storage bag. Mix butter and mustard in shallow dish. Dip chicken into butter mixture, then shake in bag to coat with crumb mixture. Grease a rimmed baking sheet or shallow baking dish.

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