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Baked Dijon Chicken
Source: Robert Bambam Shatlain Cookbook Third times a charm

A tangy recipe for baked chicken.

Prep Time: 3 hours
Cook Time: 45 minutes
Difficulty: Easy

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
5 1/2 Fat , 3 1/2 Vegetables , 4 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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8 each  boneless skinless chicken breasts
0 1/2 cup  dijon mustard
6 tbsp  red wine vinegar
2 tbsp  white wine vinegar
4 each  medium garlic cloves
1 tsp  dried basil
0 1/4 tsp  black pepper
1 tsp  hot pepper sauce
14 each  red onion
8 oz  Oil, canola
  1. 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.)
  2. Place unfrozen or thawed chicken breasts in a large zip-lock bag and add the vinaigrette, mixing well to coat all the chicken.
  3. 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.
  4. Bake chicken at 350 degrees for 45 min or until chicken is completely white through the thickest part of the largest piece.

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