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Dijon Chicken Breasts

(0 Votes)
25 Min

This restaurant-worthy dish is an upgrade from your regular ol' chicken dinner recipe. Using only five ingredients to prepare the glaze, this family dinner recipe is truly the definition of "Quick & Easy" cooking. Pair it with some green beans or mashed potatoes for a truly hearty feast the whole family will love.

What You'll Need:
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
What To Do:
  1. Preheat the oven to 400°F.

  2. Place the chicken in a shallow baking pan in a single layer.

  3. In a small bowl, mix together the remaining ingredients. Brush half the mustard mixture over the chicken.

  4. Bake for 10 minutes; brush the remaining mixture over the chicken and bake for about 10 minutes more, or until the chicken is fork-tender and no pink remains.


Great on the grill, too!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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sounds very good & low in calories

this looks pretty good. But, I am a rookie and looking for recommendations to go with the entree, for example what vegetables or pasta or potatoes? Any suggestions on where to find these?

What sides do you like? Anything would be delish with this. Personally, I'd serve a green salad, boiled whole potatoes w/parsley [butter at table], green beans, hot crusty bread and a dessert. Or, onion spuds [recipe on dry onion soup mix box] or, potato salad & baked beans..just whatever sounds good to you and your family. As for the cooking time and doneness, ...cut into a breast and check for doneness. All ovens are not calibrated correctly.

Plus it says "until no pink remains". Always check meat/chicken after the time in the recipe.

This looks good, but you can't cook chicken breast for 10 min then open the oven baste and cook for 10 more min and expect the chicken to be cooked

At 400 degrees, yes you can.

especially if you pound out the chicken breast...I like to do that as it seems the breast are always thick in certain parts...this way you can get them the same size throughout & it doesn't matter how many you can be sure they will cook evenly.


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