Wondering what to do with chicken? Try this flavorful and easy recipe tonight!
Baked Mustard and Rosemary Chicken
1 pound skinless boneless chicken breast
½ cup fresh lemon juice
¼ cup fresh rosemary
¼ cup of Dijon mustard
1 Tbs Extra Virgin Olive oil
1 Tbs sweet Paprika
Salt and pepper, to taste
Combine all ingredients, except chicken, in a food processor and blend until well combined. Pour marinade over chicken in a shallow roasting pan and refrigerate for 30 minutes to 6 hours. Bake at 350 degrees F for 22-25 minutes, uncovered, or until chicken reaches an internal temperature of 165 degrees F. Garnish with extra rosemary and spoon extra marinade over the top.