Baked Chicken Breasts with Lemon and Mustard

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Baked Chicken Breasts with Lemon and Mustard Ingredients

12 md Skinned and boned chicken	2 tb Dry mustard
1 md Onion; quartered	1 1/2 ts Salt (I used less)
2 Minced cloves of garlic	1/4 ts Pepper
3/4 c Lemon juice	1/4 c Olive oil

Instructions for Baked Chicken Breasts with Lemon and Mustard

I made this last week for Shabbas lunch, and it was so delicious I made it for yesterday also. Pretty easy, but looks very elegant. Source: Helen Nashs Lower-Fat Kosher Kitchen Puree everything except the chicken breasts in a blender or food processor. Lay the chicken breasts in a baking pan in a single layer, and pour the sauce over it. Refrigerate for around eight hours. (I only did it for two, and it came out fine.) Turn the breasts over once during refrigeration. Bake at 400 for ten minutes, turn them over, and bake for another ten minutes. Serve garnished with shredded chives, scallions, etc. Posted to JEWISH-FOOD digest V97 #229 by Goldtag1@aol.com on Aug 10, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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