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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Dijon Chicken

Source: Robert Bambam Shatlain Cookbook Third times a charm

A tangy recipe for baked chicken.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	467.7

Total Carbs	21.6 g

Dietary Fiber	3.4 g

Sugars	8.2 g

Total Fat	30.2 g

Saturated Fat	2.5 g

Unsaturated Fat	8.5 g

Potassium	588.8 mg

Protein	28.3 g

Sodium	455.6 mg

Dietary Exchanges 30.2 Fat, 3.2 Vegetables, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

8.0
8 each boneless skinless chicken breasts 0.5
0 1/2 cup dijon mustard 6.0
6 tbsp red wine vinegar 2.0
2 tbsp white wine vinegar 4.0
4 each medium garlic cloves 1.0
1 tsp dried basil 0.25
0 1/4 tsp black pepper 1.0
1 tsp hot pepper sauce 14.0
14 each red onion 8.0
8 oz Oil, canola

Directions

Set chicken breasts aside. Combine all ingredients except canola oil in a blender or food processor and mix for about 30 sec. When blended, and with machine running slowly, pour in the canola oil. Place mixture in airtight container and refrigerate. (Mixture will keep up to 3 weeks in the refrigerator.)
Place unfrozen or thawed chicken breasts in a large zip-lock bag and add the vinaigrette, mixing well to coat all the chicken.
Place zip-lock bag in the refrigerator for 2-4 hours. Empty the zip-lock bag into an ungreased casserole pan and arrange chicken pieces so they lay flat.
Bake chicken at 350 degrees for 45 min or until chicken is completely white through the thickest part of the largest piece.