- 1 pound skinless boneless chicken breast
- ½ cup fresh lime juice
- ¼ cup dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- ½ teaspoon celtic sea salt
- ½ teaspoon pepper
Preheat Oven to 350 degrees
Directions:
Combine lime juice, mustard, olive oil, chili, salt and pepper and whisk together until ingredients are well combined.
Rinse chicken breasts, pat dry and place in a baking dish that will keep them snugged together so the marinade surround them.
Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
Bake at 350° for 35 minutes uncovered. Allow chicken to rest for 5 minutes before serving. Serve with extra sauce spooned over top.
Yield: 4 servings
Myrtle's Note: I am not a cilantro fan, so I made it without (see original recipe for how much to add). I also cooked the chicken much longer than the original recipe. Since the chicken was barely cooked at the original time, my recipe states the adjusted time. I also cooked mine in the French Oval dishes, since I need single servings. I liked that there was extra marinade around each breast, but it meant that the chicken did not look the way the original recipe photo looked. However, it was tasty, and the sauce thickened as I cut and dipped each bite of chicken into it.
Source: http://www.elanaspantry.com/baked-mustard-lime-chicken/
