This is a baked chicken breast with a great mustard taste that you can bake alone or in a casserole dish with prepared wild rice.

Teri
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.

  • Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts

263 calories; 17.4 g total fat; 67 mg cholesterol; 910 mg sodium. 1.5 g carbohydrates; 24.6 g protein; Full Nutrition


Reviews (93)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2005
I mixed a couple of teaspoons of light mayo in with the Dijonnaise (to cut the mustard flavor for my kids) used plain black pepper (all I had) and reduced the oil (only had a couple of teaspoons left in the bottle). This was SHOCKINGLY good. I am a notorious chicken over-cooker and the texture of this ended up like an excellent rotisserie chicken. Flavor was great a really unexpected "zesty" balance of the mustard and lemon. Couldn't be easier either! Served it with a prewashed bagged salad and store-bought crusty whole grain bread. Everyone loved it! My husband kids and I say THANK YOU TERI for taking the time to submit this recipe. Read More
(20)

Most helpful critical review

Rating: 2 stars
02/21/2006
I didn't care for this recipe at all. The sauce doesn't seem to cook into the chicken enough. It might work better if it's marinated in it. But I wasn't crazy about the taste so it's not worth trying to me. Read More
(6)
115 Ratings
  • 5 star values: 55
  • 4 star values: 42
  • 3 star values: 16
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
12/17/2002
Very easy to prepare. I used some italian spices instead of the chicken seasoning and it was good but not fantastic. Read More
(26)
Rating: 5 stars
12/29/2005
I mixed a couple of teaspoons of light mayo in with the Dijonnaise (to cut the mustard flavor for my kids) used plain black pepper (all I had) and reduced the oil (only had a couple of teaspoons left in the bottle). This was SHOCKINGLY good. I am a notorious chicken over-cooker and the texture of this ended up like an excellent rotisserie chicken. Flavor was great a really unexpected "zesty" balance of the mustard and lemon. Couldn't be easier either! Served it with a prewashed bagged salad and store-bought crusty whole grain bread. Everyone loved it! My husband kids and I say THANK YOU TERI for taking the time to submit this recipe. Read More
(20)
Rating: 4 stars
08/25/2003
This was very good. Only next time I make it I would decrease the amount of olive oil. The oil separated from the sauce making it a bit greasy. The flavor of the chicken was great and came out very tender. Read More
(19)
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Rating: 5 stars
01/24/2003
This chicken was delicious! A little tang from the mustard made it original. I would make this again and again! Read More
(15)
Rating: 3 stars
01/22/2006
This was much better than I expected! I cook 'from scratch' a lot and I was sceptical of baking chicken in a mixture of mayonnaise and oil! I did halve the amount of oil and used light mayonnaise to cut down on the fat but it was very tasty and good. The chicken was really succulent and the mustard flavour just right. I don't much like the lemon pepper that I have available - it tastes somewhat synthetic which was noticeable in the final dish. In future I will use regular black pepper and maybe a dash more lemon juice to balance it. I think that that will push it up to four stars for us. Read More
(11)
Rating: 4 stars
08/11/2004
A very tasty dish. I didn't add the chicken stock cube as I felt that would have made it too salty but I did add some honey. I also cut the chicken into pieces rather than breast halves so it would cook quicker. The sauce started off really thick but by the end of cooking was a thinner consistancy - perfect for spooning over rice. Read More
(8)
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Rating: 5 stars
11/18/2010
This chicken is great! I love the sauce too. This will stay in my collection for sure. Read More
(7)
Rating: 2 stars
02/21/2006
I didn't care for this recipe at all. The sauce doesn't seem to cook into the chicken enough. It might work better if it's marinated in it. But I wasn't crazy about the taste so it's not worth trying to me. Read More
(6)
Rating: 4 stars
07/25/2011
great flavor my husband and son loved it. Read More
(5)