Recipe: Yummy Oven Roasted Dijon Chicken Breasts (150 calories)

Delicious, fresh and tasty.

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

Oven Roasted Dijon Chicken Breasts (150 calories) 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. You can also use lean pork chops for this recipe. 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. It's 4 of THIN cut Boneless skinless Chicken Breasts.
  2. Prepare of 118 calories per breast.
  3. Prepare of Sauce.
  4. It's of Total 70 Calories for Sauce.
  5. It's 1/4 cup of Dijon Mustard.
  6. Prepare 2 tbsp of Garlic, minced.
  7. Prepare of Salt.
  8. You need of Fresh ground pepper.
  9. Prepare of Garnish.
  10. Prepare of Total 10 calories for garnish.
  11. It's 2 cups of Arugala.
  12. It's 2 tbsp of olive oil.
  13. Prepare of Salt.
  14. It's of Pepper.

Nutritional Target Map for Chicken breast, oven-roasted, fat-free, sliced. This feature requires Flash player to be installed in your browser. This simple oven roasted chicken recipe will be a favorite with all the family. This herb, lemon and garlic roasted chicken always turns out moist Rinse the chicken, then pat dry with a paper towel and place breast side up in the roasting pan.

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.).

Slow roasted for homestyle flavor, Boar's Head EverRoast Chicken Breast is expertly seasoned with a traditional mirepoix of carrots, celery, onions and a medley of spices making each delicious slice simply the best roast chicken — ever. This Peruvian Chicken is roasted whole in the oven, and served with the most incredible green dipping sauce. Peruvian chicken is traditionally enjoyed with a green sauce made with Aji Amarillo paste, a spicy yellow pepper paste. Now, that isn't exactly something you can generally find in your local. Press the button (add to counter) in the table.