Mustard-Dill Chicken (Salmon)

By eapeterson

Weight Watchers 3 pts.

Ingredients

• 1/4 c. dijon mustard
• 1/4 c. plain fat-free yogurt
• 1/2 tsp. garlic salt
• 1 Tbsp. dried dill weed
• 1 lb. uncooked boneless, skinless chicken breasts or salmon.

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 F.

Combine mustard, yogurt, garlic salt and dill in a small bowl. Thoroughly coat chicken with mustard sauce.

Cut 4 sheets of aluminum foil large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil. Gather foil loosely around chicken and fold over to seal.

Place foil packs on a nonstick baking sheet. Bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3-5 minutes more.

Freezing and thawing instructions: If freezing, bake chicken for 20 minutes only. Whe foil packs are cool to the touch, place in plastic freezer bags and freeze. When ready to use, thaw chicken in the refrigerator, remove foil and cook at 350 F. until chicken is golden brown, about 10-15 minutes more.