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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, oven roasted dijon chicken breasts (150 calories). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Oven Roasted Dijon Chicken Breasts (150 calories) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Oven Roasted Dijon Chicken Breasts (150 calories) is something which I’ve loved my whole life. They are fine and they look fantastic.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook oven roasted dijon chicken breasts (150 calories) using 14 ingredients and 4 steps. Here is how you can achieve that.

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

Place chicken breasts in the hot pan and sear until golden brown. 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! ā˜ŗ Roast them first and.

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.)

Great Oven Roasted Chicken moist and tasty. Clean and debone chicken, season with salt and pepper, peel and quarter carrots and then split quarters in half place in aluminum foil lined roasting pan. 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.

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