Herb Mustard Breast of Chicken Recipe

Looking for an easy Herb Mustard Breast of Chicken recipe? Learn how to make Herb Mustard Breast of Chicken using healthy ingredients.


Submitted by amh042

Makes 12 servings



Based on original recipe at http://www.oprah.com/food/Herb-Mustard-Breast-of-Chicken Chicken with herbed mustard and roast vegetables.

Recipe Ingredients for Herb Mustard Breast of Chicken

460 g red potatoes
729 g potatoes
195 g carrots
209 g red pepper
190 g sugar snap peas
235 g white mushrooms
186 g red onion
10 g garlic
435 g chicken breast, meat only
400 g chicken thigh, meat only
123 g grainy mustard
2 tbsp white wine
1/2 tsp dried thyme
1 tsp dried marjoram
1 1/2 tsp dried basil
1 pepper
5 tbsp extra virgin olive oil
15 g butter

Recipe Directions for Herb Mustard Breast of Chicken

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Wash and cut up potatoes and carrots. Place in large clear bag with 2 tbsp extra virgin olive oil and pepper to taste, twist top, and shake until coated. Empty them into a large roasting pan, and save the bag. Spread potatoes and carrots around in the pan and roast for about 45 minutes, until almost tender. Stir them up about every 15 minutes.

  3. Remove pan from oven, and reduce temperature to 350 degrees Fahrenheit.

  4. While the potatoes are cooking, chop up the red pepper and sugar snap peas. Put them in the plastic bag and add 1/2 tbsp of olive oil and pepper to taste. Twist the bag and shake them up. When the roasting pan comes out after 45 minutes, stir in the peppers and peas.

  5. Slice mushrooms, onion, and coarsely chop garlic. Heat 1 tbsp of butter and 1 tbsp of olive oil in a large frying pan to med-high heat and sautee the mushrooms for about 5-7 minutes. Add another half tablespoon of olive oil to the pan, and add the onions and garlic and sautee until tender. Mix into roasting pan.

  6. Dice the chicken. Add final tbsp of olive oil to the frying pan, and lightly brown the chicken.

  7. In a small bowl, mix mustard (I used whole grain Dijon), pepper, herbs, and white wine. Mix and add to the chicken. Stir to coat, then spread chicken/herbed mustard mixture over top of the vegetables.

  8. Return roasting pan to oven and roast for about another 20 minutes.

  9. Remove from oven and serve.

  10. Note: Cooked weight for entire recipe was about 2660 grams, so cooked servings are actually 220 g.

Categories

Main Dish

Nutrition Facts
Serving Size 273.9g
Amount Per Serving
Calories
290
Calories from Fat
100
% Daily Value*
Total Fat
11.1g
17%
Saturated Fat
2.5g
12%
Trans Fat
0.0g
Cholesterol
63mg
21%
Sodium
129mg
5%
Potassium
808mg
23%
Total Carbohydrates
22.6g
8%
Dietary Fiber
3.9g
16%
Sugars
4.2g
Protein
24.2g
Vitamin A 72% Vitamin C 83%
Calcium 4% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sodium
  • High in niacin
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Contains alcohol
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