Ingredients
4
4 servings
- •5 tablespoons extra-virgin olive oil
- •4 (8 ounce) skinless, boneless chicken breast halves
- •10 tablespoons sweet hot mustard, divided
- •1 teaspoon garlic and herb seasoning, or more to taste
- •ground black pepper to taste
- •1 cup chopped onion
- •2 cloves garlic, minced
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Pour olive oil into a bowl. Brush desired amount of olive oil on both sides of each chicken breast; set aside. Pour remaining oil into a 9x13-inch oven-safe glass baking dish. Mix in 2 tablespoons sweet hot mustard.
- Brush 1 tablespoon sweet hot mustard on 1 side of each breast and season with garlic and herb seasoning and pepper. Transfer to the prepared baking dish, placing the seasoned and mustard-lathered sides down. Repeat to season bare sides. Portion onion and garlic around chicken and put leftover pieces on top.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cover with aluminum foil and let sit for 10 minutes before serving.
Nutritional Facts
Per 4 servings
- Calories: 537
- Carbohydrate: 20g
- Fat: 26g
- Fiber: 1g
- Protein: 48g
- Sugar: 17g
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