Thursday, April 22, 2010

Baked Chicken with Dijon and Lime


We served this with sauteed zucchini and onions and portobello mushroom risotto.

Baked Chicken with Dijon and Lime
Adapted from Skinny Taste

4 chicken thighs, skin removed
4 boneless, skinless chicken breast
5 Tbsp Dijon mustard
2 Tbsp light Miracle Whip
3 cloves garlic, minced
2 limes, squeezed, and lime zest
3/4 tsp pepper
salt
dried parsley

Mix all ingredients together except dried parsley.  In a large ziploc bag, put the chicken.  Pour sauce over the chicken and toss to coat well.  Let marinade for up to 2 hours in the refrigerator.  Spray a large baking pan with Pam and pour the contents of the bag into the pan.  Sprinkle with parley and bake on 400 degrees for 35-45 minutes or when the chicken is cooked through.  Serve with the pan juices drizzled over top.

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