DIJON CHICKEN WITH ROSEMARY

By curly

Ingredients

• 4 boneless skinless chicken breast halves
• 1/4 cup Dijon mustard
• 1/2 tsp dried rosemary leaves, crushed
• 1 Tbsp extra-virgin olive oil
• 2 tsps fresh lemon juice
• 2 cups hot cooked instant rice (cooked as directed on package, omitting butter and salt)
• Freshly ground black pepper
• 2 Tbsps finely chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Heat oven to 375 degrees. Spray 12 x 8 inch (2 quart) baking dish with nonstick cooking spray. Place chicken in sprayed dish. I

n small bowl, combine mustard, rosemary, oil and lemon juice; beat until well blended. With back of spoon, spread mustard mixture over chicken to coat thoroughly.

Bake at 375 degrees for 25 to 30 minutes or until chicken is fork-tender and juices run clear.

Meanwhile, cook rice as directed.

Sprinkle chicken with pepper. 
With slotted spoon, place chicken on 4 individual plates. 


Spoon ½ cup cooked rice onto each plate; spoon juices from baking dish over rice.

Sprinkle rice and chicken with parsley.