Recipe of Oven Roasted Dijon Chicken Breasts (150 calories)

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, oven roasted dijon chicken breasts (150 calories). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Oven Roasted Dijon Chicken Breasts (150 calories) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Oven Roasted Dijon Chicken Breasts (150 calories) is something which I’ve loved my entire life.

Deboned chicken breasts for Oven Fried Chicken Nuggets. 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.

Guide to Make Oven Roasted Dijon Chicken Breasts (150 calories)

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

Ingredients

The ingredients needed to make Oven Roasted Dijon Chicken Breasts (150 calories):

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

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. Press the button (add to counter) in the table.

Instructions

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.)

Place chicken breasts in the hot pan and sear until golden brown. Meanwhile, wash and trim the asparagus. This Peruvian Chicken is roasted whole in the oven, and served with the most incredible green dipping sauce. Pollo a la Brasa is an incredible Peruvian dish of roasted chicken served with a mayonnaise based sauce. If you want to get truly authentic, this dish was traditionally made over fire, and you can.

As simple as that Guide to Make Oven Roasted Dijon Chicken Breasts (150 calories)

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