Cooking Ideas to Make Yummy Oven Roasted Dijon Chicken Breasts (150 calories)

Oven Roasted Dijon Chicken Breasts (150 calories). Simply marinade the chicken breasts in the sauce & pan fry them for an elegant but simple supper! Serve with rice, pasta or a medley of fresh seasonal vegetables with steamed new potatoes. This is one of my fail Also great with roasted Cherry Tomatoes.

Roasted Broiled or Baked Chicken Breast (No Salt Added, Skin Not Eaten). Chicken Breast Meat and Skin (Broilers or Fryers, Stewed, Cooked). Deboned chicken breasts for Oven Fried Chicken Nuggets. You can Cook Oven Roasted Dijon Chicken Breasts (150 calories) using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Oven Roasted Dijon Chicken Breasts (150 calories)

1. Lets Go Prepare 4 of THIN cut Boneless skinless Chicken Breasts.
2. It's of 118 calories per breast.
3. What You needis of Sauce.
4. Lets Go Prepare of Total 70 Calories for Sauce.
5. Lets Go Prepare 1/4 cup of Dijon Mustard.
6. It's 2 tbsp of Garlic, minced.
7. What You needis of Salt.
8. It's of Fresh ground pepper.
9. What You needis of Garnish.
10. What You needis of Total 10 calories for garnish.
11. It's 2 cups of Arugala.
12. Lets Go Prepare 2 tbsp of olive oil.
13. What You needis of Salt.
14. What You needis of Pepper.

I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. Press the button (add to counter) in the table. Place chicken breasts in the hot pan and sear until golden brown.

Oven Roasted Dijon Chicken Breasts (150 calories) instructions

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.).

Meanwhile, wash and trim the asparagus. Pour sauce over the chicken and serve with the asparagus on the side. If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and. This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. It's very easy to make and hard to mess up.