Mustard Chicken Breasts Recipe
- 4 bone-in chicken breast halves (6 ounces each), skin removed
- 1 teaspoon paprika
- 1 medium lemon, thinly sliced
- 1/3 cup spicy brown mustard
- 1/3 cup honey
- 1 teaspoon dried minced onion
- 1/2 teaspoon curry powder
- 1/2 teaspoon lemon juice
- 1. Arrange chicken in a 9-in. or 10-in. microwave-safe pie plate, with the thickest side toward the outside of the plate. Sprinkle with paprika; top with lemon slices. Cover and microwave, on high for 6-8 minutes, rotating dish a half turn once.
- 2. In a small microwave-safe bowl, combine the remaining ingredients. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until heated through; stir.
- 3. Drain chicken; top with sauce. Cover and cook on high for 1-1/2 minutes until a meat thermometer reads 170°. Yield: 4 servings.
1 each: 232 calories, 3g fat (1g saturated fat), 63mg cholesterol, 332mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 27g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 fruit.
Reviews for Mustard Chicken Breasts
"I baked this in the oven for 45 minutes. The sauce was very good, even though I forgot the onion. I marinated it overnight. The next time I will use boneless skinless breasts. This reminded a lot of bbq."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.