Baked Mustard-tarragon Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Christian | Chicken bre, Low-fat / l, Want to try | 4 | Servings |
INGREDIENTS
| 1 | lb | Boneless skinless chicken |
| breasts | ||
| 1 | T | Butter |
| 3/4 | T | Dried tarragon, crushed |
| 1 | t | Balsamic vinegar |
| 3 | T | Dijon mustard |
| Salt and pepper |
INSTRUCTIONS
Preheat oven to 375. Trim chicken of any visible fat, rinse and pat dry. Melt butter, and stir in remaining ingredients. Dip chicken pieces in mixture, and place in a baking dish. Bake for 15 to 20 minutes, or until chicken pieces run clear when pricked with a toothpick. Serves 4. Recipe by: Christian Science Monitor 8-5-98 Posted to EAT-LF Digest by KSBAUM@aol.com on May 24, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 80.7mg
Sodium: 552.7mg
Potassium: 361.8mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 29.7g