Baked Mustard and Rosemary Chicken

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.
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