Cooking the chicken while wrapped in foil helps steam it so it stays moist and also keeps cleanup a breeze (no pots to wash out!). You only have to bake the chicken for 20 minutes, while broiling at the end results in a quick but beautiful, flavorful, even browning. Not a fan of dill? Try another spice for the mustard-yogurt sauce, such as curry or hot paprika.
Plain fat free yogurt
Dried dill weed
Uncooked boneless skinless chicken breast(s)
1 pound(s), four 4 oz pieces
- Preheat oven to 350°F.
- 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.
This recipe is part of our Cook Ahead and Freeze series. Find mouth-watering recipes that’ll help you put meals on the table in minutes during stressful or busy times. Homemade ‘fast food’ was never so easy and healthy ‘frozen dinners’ never tasted so good! Try some of our other fabulous freezable recipes such as Chile-Spiced Red Snapper and Couscous Stew, Turkey and Mango Picadillo, Mexican Meatloaf and Roasted and Stuffed Smothered Eggplant.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.