Dijon Chicken

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

By Betty Crocker Kitchens

September 8, 2010

boneless, skinless chicken breast halves (about 1 1/4 lb)

1/4

cup Dijon mustard

tablespoon olive or vegetable oil

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

Hide Images

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.

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.