FEEDS: 4

WHAT YOU’LL NEED:

• 3 Tbsp. Dijon mustard
• 1 clove garlic, crushed
• 2 Tbsp. chopped fresh parsley
• 4 boneless, skinless chicken breasts
• 1 tomato, diced

LET'S COOK

Mix the mustard, garlic and parsley in a bowl. Trim the tenderloins from the chicken breasts and freeze them for a stir-fry later on. Mix the 4 chicken breasts into the mustard mix and coat them liberally. Cover the bowl and refrigerate for at least 2 hours. Overnight is best.

When it time to cook dinner, preheat your oven to 400 degrees. Place the chicken breasts in a baking dish. Scrape any remaining mustard sauce from the bowl and evenly distribute it over the 4 pieces of chicken.

Next, evenly divide the diced tomato over the chicken. Slide the dish into the oven and cook, uncovered, for 30 minutes. Serve without hesitation.

MORE IDEAS:

This is a great dish for a party. If there are any leftovers, slice the chicken and place on a bed of mixed greens tossed with oil and vinegar.