Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, oven roasted dijon chicken breasts (150 calories). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. You need of Fresh ground pepper.
Oven Roasted Dijon Chicken Breasts (150 calories) is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Oven Roasted Dijon Chicken Breasts (150 calories) is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have oven roasted dijon chicken breasts (150 calories) using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Oven Roasted Dijon Chicken Breasts (150 calories):
- Make ready 4 THIN cut Boneless skinless Chicken Breasts
- Take 118 calories per breast
- Make ready Sauce
- Take Total 70 Calories for Sauce
- Take 1/4 cup Dijon Mustard
- Take 2 tbsp Garlic, minced
- Take Salt
- Get Fresh ground pepper
- Get Garnish
- Take Total 10 calories for garnish
- Prepare 2 cups Arugala
- Make ready 2 tbsp olive oil
- Prepare Salt
- Prepare Pepper
Toss arugala in olive oil and salt and pepper. 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. This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful.
Instructions to make Oven Roasted Dijon Chicken Breasts (150 calories):
- In a mixing bowl, add all ingredients for the sauce and whisk together.
- In a flat container put your chicken breasts in. Add sauce let chill in fridge for 1 hour.
- 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.
- 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.)
It's very easy to make and hard to mess up. Unlike my slow baked chicken breast which does not need brining, this roasted chicken breast definitely benefits from soaking in brine for a few hours. 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.
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