Mustard-dill chicken
3
Points®
Total time: 33 min • Prep: 8 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Dijon mustard
0.25 cup(s)
Plain fat free yogurt
0.25 cup(s)
Garlic salt
0.5 tsp
Dried dill weed
1 Tbsp
Uncooked boneless skinless chicken breast(s)
1 pound(s)
Instructions
1
Preheat oven to 350°F.
2
In a small bowl, combine mustard, yogurt, garlic salt and dill. Place chicken on a plate; thoroughly coat chicken with mustard sauce.
3
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.
4
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.
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