Dijon Chicken

Dijon Chicken

Mustard adds a little zing to moist chicken breasts served over quick-cooking orzo.

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

4

servings

4
boneless, skinless chicken breast halves (about 1 1/4 lb)
1/4
cup Dijon mustard
1
tablespoon olive or vegetable oil
1
tablespoon lemon juice
1/2
teaspoon dried rosemary leaves, crumbled
1/4
teaspoon pepper
1 1/3
cups uncooked orzo pasta (8 oz)
Chopped fresh parsley, if desired
  1. Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
  2. In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
  3. Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  4. Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Other herbs besides rosemary are good in this recipe. Try marjoram, tarragon or chervil.
Cook your pasta while the chicken bakes, timing it so the pasta and chicken are done at the same time.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 440mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 35g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 4 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.