Easy Tutorial Oven Roasted Dijon Chicken Breasts (150 calories) How many calories inDietz & Watson Oven Roasted Chicken Breast. Chicken Breast (Oven Roasted, Fat Free, Sliced). Roasted Broiled or Baked Chicken Breast (No Salt Added, Skin Not Eaten).

Meanwhile, wash and trim the asparagus. This Oven Baked Chicken Thighs recipe is a force to be reckoned with! Simple and deliciously baked chicken with a mustard and honey glaze! We can cook Oven Roasted Dijon Chicken Breasts (150 calories) using 14 ingredients and 4 steps. Here is how you cook Oven Roasted Dijon Chicken Breasts (150 calories).

Ingredients of Oven Roasted Dijon Chicken Breasts (150 calories)

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

Mustard - Today I am using both a regular mustard as well as a dijon grainy mustard. You can use any brand you like! For more flavour prepare the chicken breast a day before and let the flavours infuse overnight, for a fantastic lunch or dinner the next day. I love pan-roasting chicken breasts because searing it first in a skillet gives it a wonderful, crispy skin and finishing the cooking in the oven makes the meat The accompanying pan sauce is easy to make and the Dijon mustard is perfectly complemented by the tangy cider vinegar and sweet brown sugar.

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

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.).

While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin Crisp chicken skin, roasted vegetables, all in one-pot? 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. Great Oven Roasted Chicken moist and tasty.

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