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Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, oven roasted dijon chicken breasts (150 calories). It is one of my favorites. This time, I am going to make it a little bit unique. 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 popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Oven Roasted Dijon Chicken Breasts (150 calories) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have oven roasted dijon chicken breasts (150 calories) using 14 ingredients and 4 steps. Here is how you cook that.
What needs to be prepared of Oven Roasted Dijon Chicken Breasts (150 calories):
- Get 4 THIN cut Boneless skinless Chicken Breasts
- Get 118 calories per breast
- Prepare Sauce
- Take Total 70 Calories for Sauce
- Take 1/4 cup Dijon Mustard
- Make ready 2 tbsp Garlic, minced
- Get Salt
- Take Fresh ground pepper
- Get Garnish
- Make ready Total 10 calories for garnish
- Make ready 2 cups Arugala
- Prepare 2 tbsp olive oil
- Prepare Salt
- Take 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. Prepare as directed above except arrange chicken or turkey in a single layer in a baking dish, placing thicker portions toward the outside of the dish.
Step by step 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.)
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. Heat a large ovenproof skillet over medium-high heat. Turn chicken; place pan in oven.
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