Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, oven roasted dijon chicken breasts (150 calories). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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 mixing bowl, add all ingredients for the sauce and whisk together. In a flat container put your chicken breasts in.

Oven Roasted Dijon Chicken Breasts (150 calories) is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Oven Roasted Dijon Chicken Breasts (150 calories) is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have oven roasted dijon chicken breasts (150 calories) using 14 ingredients and 4 steps. Here is how you can achieve it.

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

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

In a small bowl, stir together all ingredients except chicken or turkey. Arrange chicken or turkey in a single layer in a glass baking dish. Spread mustard mixture over each piece. Mix bread crumbs and cheese in alrge resealable plastic food storage bag.

Instructions 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.)

Spread mustard mixture over each piece. Mix bread crumbs and cheese in alrge resealable plastic food storage bag. Mix butter and mustard in shallow dish. Dip chicken into butter mixture, then shake in bag to coat with crumb mixture. Remove from skillet and place on a warm oven-proof platter.

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