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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mustard Dill Chicken Recipe

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This recipe for Mustard Dill Chicken is from 3-17 FA BN Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. boneless, skinless chicken breast
1/4 c. dijon mustard
1/4 c. plain non-fat yogurt
1 tbsp. dried dill weed
1 tsp. salt
Directions:
Directions:
1. Preheat oven to 350º.

2. Slice each chicken breast in half, and pat dry.

3. Mix dijon mustard, plain non-fat yogurt, dried dill weed, and salt in a shallow bowl.

4. Tear off 4 sheets of aluminum foil (enough to place one piece of chicken each).

5. Dredge the chicken in the mustard-yogurt mixture until fully covered.

6. Place each coated piece of chicken in foil, and loosely wrap. This will steam the chicken and keep it moist.

7. Place all foil wrappers on a baking sheet, and bake for 20 minutes.

8. After 20 minutes, take out the chicken, and carefully open the foil at the top forming a little bowl.

9. Broil for another 3-5 minutes until chicken is golden brown on top.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 mins.
Personal Notes:
Personal Notes:
I took this recipe from Weight Watchers. It's only 3 points a serving, and when combined with couscous and vegetables, makes for a very filling meal! If you're not a fan of dill, you can substitute your favorite spice or herb!

 

 

 

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