Recipe: Appetizing Oven Roasted Dijon Chicken Breasts (150 calories)

Oven Roasted Dijon Chicken Breasts (150 calories). 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.

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. You can have Oven Roasted Dijon Chicken Breasts (150 calories) using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Oven Roasted Dijon Chicken Breasts (150 calories)

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

For the traditional deli chicken breast taste you know and love, ask for JENNIE-O® Oven Roasted Chicken Breast. Slow roasted for homestyle flavor, Boar's Head EverRoast Chicken Breast is expertly seasoned with a traditional mirepoix of carrots, celery, onions and a medley of spices making each delicious slice simply the best roast chicken — ever. This Peruvian Chicken is roasted whole in the oven, and served with the most incredible green dipping sauce. Peruvian chicken is traditionally enjoyed with a green sauce made with Aji Amarillo paste, a spicy yellow pepper paste.

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.).

Now, that isn't exactly something you can generally find in your local. Chicken breasts are stuffed with a ricotta cheese and walnut mixture. Reviews for: Photos of Oven Roasted Stuffed Chicken Breasts. Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 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.