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

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, oven roasted dijon chicken breasts (150 calories). It is 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 favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Oven Roasted Dijon Chicken Breasts (150 calories) is something that I’ve loved my entire life.

You need of Fresh ground 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.

To get started with this 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 cook that.

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

Steps 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.)

Chicken Breast (Oven Roasted, Fat Free, Sliced). Chicken Breast Meat and Skin (Broilers or Fryers, Roasted, Cooked). 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.

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