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Author Notes: When my mom passed away I “inherited” a recipe binder that I had given her. In her meticulous way, she had organized all the recipes into categories, titling each page in her familiar handwriting. Since then, I’ve used many of the recipes that she had collected. But my favorite is a recipe for grilled Dijon chicken breasts. It’s written in her handwriting on a sheet of stenographer paper, and I don’t know where the recipe originally came from. Though I keep it in a plastic sleeve, it’s now smudged and a little torn. I’ve adapted the recipe so it’s baked not grilled, but I always think of mother when I make it. —Monita
Boneless, skinless chicken breasts
cup Dijon mustard
cup Balsamic vinegar
cup lemon juice (from 2 lemons)
tablespoon dried herbs (Italian seasoning, Herbs de Provence, rosemary or thyme )
cup Olive oil
- Pre-heat oven to 350°
- Mix together mustard, vinegar, lemon juice and herbs. Then drizzle in the oil until combined.
- Pour some of the mixture on the bottom of a 9x13” (or larger) baking dish and then lay down the chicken. Pour over the rest of the mixture over the chicken. Use your hands to make sure each piece is coated.
- Cover with foil and bake in oven for about 40 minutes or until the chicken is firm to touch and reaches 165° on a thermometer.
- Serve over rice or couscous.