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TANGY MUSTARD-HERB ROASTED CHICKEN BREASTS
6 (5 oz.) boneless skinless chicken breast halves
1/3 cup FRENCH'S® Classic Yellow® Mustard
2 tbsp. olive oil
1 tsp. minced garlic
1 tsp. dried thyme leaves, crushed
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
HEAT oven to 400°F. Place chicken breasts in greased baking dish.
MIX mustard and remaining ingredients. Generously baste mixture on chicken breasts.
BAKE chicken about 20 min. until juices run clear.
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reviewed by: mlucey | May, 03, 2011
This was very good. I made a couple of changes. Instead of a third cup of mustard, I did 1/2 mustard and 1/2 mayo. Since I didn't have any rosemary on hand, I used basil instead. Very moist. I had to cook a total of about 35 minutes because the chicken breasts were thick. Will definitely make again!
reviewed by: the_wilsons | Feb, 02, 2011
this has a nice tang to it sure to be a favorite. I like to add Honey over the top in the last few minutes, just a little sweet.