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Dijon Chicken

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Dijon Chicken
  • Prep 40 min
  • Total 40 min
  • Servings 4
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Mustard adds a little zing to moist chicken breasts served over quick-cooking orzo.
By Betty Crocker Kitchens
Updated Sep 8, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Other herbs besides rosemary are good in this recipe. Try marjoram, tarragon or chervil.
  • tip 2
    Cook your pasta while the chicken bakes, timing it so the pasta and chicken are done at the same time.

Nutrition

400 Calories, 9g Total Fat, 35g Protein, 46g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
440mg
18%
Potassium
280mg
8%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
8%
Sugars
2g
Protein
35g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
20%
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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