Mustard Herb Chicken Breasts!

Ok a new week of menus with new recipes to try. 

This first one is taken from the Taste of Home Potlucks & Barbecues and is perfect for the grill, although in my case, I skipped that part and did it in two steps, first by browning it nicely in the skillet and then popping it in the oven until done. 

MUSTARD HERB CHICKEN BREASTS

 

1/4 cup chopped green onion 

1/4 cup Dijon-mayonnaise blend 

2 tablespoons lemon juice 

1 garlic clove minced 

1/2 teaspoon salt 

1/2 teaspoon dried thyme 

1/4 teaspoon pepper 

4 boneless skinless chicken breast halves 

 

 In a large resealable plastic bag, combine the first seven ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 2 hours, turning once. 

 

 

 

Grill chicken, covered over medium heat for 6-8 minutes on each side or until a meat thermometer reads 170 degrees. 

 

 

 

NOTE: I followed the recipe but fried the breasts in the skillet until nice and brown and then transferred them to an ovenproof dish. I baked them at 400 degrees for about 30 minutes until they were done. 

 

 

 

I served mine with some curried rice.....it's just plain butter rice with a teaspoon or two of curry powder. Gives it that extra kick. Enjoy!