Mustard-Garlic Chicken
Yield
2 servingsPrep
15 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
split, skin removed |
|
| 2 | tablespoons |
dijon mustard
|
|
| 4 | cloves |
garlic
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
wheat germ
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breasts
split, skin removed |
|
| 3E+1 | ml |
dijon mustard
|
|
| 4 | cloves |
garlic
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
wheat germ
|
|
Directions
Preheat oven to 325.
In a small food processor or in blender, process the mustard, garlic, and spices until smooth.
Brush onto chicken, including underside, and lay in a casserole dish.
Sprinkle wheat germ onto chicken until evenly covered.
Bake, uncovered, for 45 minutes.
