Dilly Beloved
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 361.5
- Total Fat: 6.4 g
- Cholesterol: 136.9 mg
- Sodium: 576.7 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 0.4 g
- Protein: 54.9 g
View full nutritional breakdown of Dilly Beloved calories by ingredient
Introduction
Baked chicken breasts with maple, mustard, lemon, and dill Baked chicken breasts with maple, mustard, lemon, and dillNumber of Servings: 4
Ingredients
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Marinade:
1/4 cup pure maple syrup
3 tbsp grainy Dijon mustard
2 tbsp minced fresh dill
2 tbsp freshly squeezed lemon juice
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp grated lemon zest
1 tsp minced garlic
1/4 cup each salt and freshly ground pepper
4 large boneless, skinless chicken breasts (about 1 1/2 lbs / 680 g)
Directions
* Whisk together all marinade ingredients in a small bowl. Arrange chicken breasts in a glass or ceramic baking dish that's just large enough to hold the chicken breasts in a layer. Pour marinade over chicken. Turn pieces to coat both sides with marinade. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.
* Preheat oven to 350*F. Remove plastic wrap and transfer casserole dish to middle oven rack. Bake, uncovered, for about 35 minutes, or until chicken is no longer pink in the centre.
* Spoon sauce from bottom of pan over chicken and serve immediately.
Tip: Do not use a large casserole dish, such as a lasagne pan, for this recipe. It's too big and will cause the marinade to spread too thinly and likely burn while the chicken is baking. The marinade also makes a great salad dressing when you add an extra tablespoon of balsamic vinegar and olive oil.
Makes 4 servings.
Recipe courtesy of "Eat, Shrink, and Be Merry!" by Janet and Greta Podleski
Number of Servings: 4
Recipe submitted by SparkPeople user MRS_WHALE.
* Preheat oven to 350*F. Remove plastic wrap and transfer casserole dish to middle oven rack. Bake, uncovered, for about 35 minutes, or until chicken is no longer pink in the centre.
* Spoon sauce from bottom of pan over chicken and serve immediately.
Tip: Do not use a large casserole dish, such as a lasagne pan, for this recipe. It's too big and will cause the marinade to spread too thinly and likely burn while the chicken is baking. The marinade also makes a great salad dressing when you add an extra tablespoon of balsamic vinegar and olive oil.
Makes 4 servings.
Recipe courtesy of "Eat, Shrink, and Be Merry!" by Janet and Greta Podleski
Number of Servings: 4
Recipe submitted by SparkPeople user MRS_WHALE.
Member Ratings For This Recipe
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