Easiest Way to Prepare Delicious Oven Roasted Dijon Chicken Breasts (150 calories)

Oven Roasted Dijon Chicken Breasts (150 calories). 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. In a small bowl, stir together all ingredients except chicken or turkey.

Plate chicken on top of carrot puree (optional) placing the arugala salad on top of the chicken breast. 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. You can have Oven Roasted Dijon Chicken Breasts (150 calories) using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Oven Roasted Dijon Chicken Breasts (150 calories)

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

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. How To Make Oven Baked Chicken Thighs. So this is how I make baked crumbed chicken. Baked breaded chicken - my way.

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.).

Toast the breadcrumbs in the oven for just a few minutes. PS Much MUCH easier than pan frying! In a small dish, whisk together the olive oil, mustard and honey until smooth. Melt butter in a saucepan over medium heat. Prepare as directed above except arrange chicken or turkey in a single layer in a baking dish, placing thicker portions toward the outside of the dish.