Mustard-Dill ChickenSubmitted by: PNICOLET1
IntroductionCooking this dish in foil helps steam the chicken so it stays moist. Not a fan of dill? Try another spice, such as curry or hot paprika. Cooking this dish in foil helps steam the chicken so it stays moist. Not a fan of dill? Try another spice, such as curry or hot paprika.
1/4 cup(s) Dijon mustard
1/4 cup(s) plain fat-free yogurt
1/2 tsp garlic salt
1 Tbsp dried dill weed
1 pound(s) uncooked boneless skinless chicken breast, four 4 oz pieces
In a small bowl, combine mustard, yogurt, garlic salt and dill. Place chicken on a plate; thoroughly coat chicken with mustard sauce.
Tear off 4 sheets of aluminum foil that are large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil; gather foil loosely around chicken and fold over to seal.
Place foil packs on a nonstick baking sheet; bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more. Yields 1 piece of chicken per serving.
Freezing and thawing instructions: If freezing, bake chicken for 20 minutes only. When foil packs are cool to the touch, place in plastic freezer bags and freeze. When ready to use, thaw chicken in the refrigerator, remove foil and cook at 350°F until chicken is golden brown, about 10 to 15 minutes.
Serving Size: 1 Breast