Mustard-baked Chicken Breasts
@Recipe Yield:Makes 4 servings.
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
4 bone-in chicken breasts (about 2 pounds), skin removed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Combine the oil, garlic, rosemary, lemon juice, mustard and lemon zest in a bowl. Add the chicken and toss to coat. Refrigerate 2 to 8 hours.
Preheat the oven to 450 degrees. Coat a shallow baking sheet with cooking spray.
Place the chicken on the pan and season with salt and pepper. Roast until a thermometer inserted into the thickest part of the breast registers 170 degrees, 22 to 25 minutes.
@Recipe Yield:Nutritional analysis for each serving: 215 calories, 33 g protein, 2 g carbohydrates, 0 g fiber, 7 g fat, 2 g saturated fat, 90 mg cholesterol, 460 mg sodium.
