• 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C

Ingredients Jump to Instructions ↓

  1. 1/2 cup mayonnaise

  2. 2 tablespoons Dijon mustard Grated peel of

  3. 1 tablespoon minced parsley

  4. 6 bone-in chicken breast halves with skin Juice of

  5. 1 lemon

  6. 1/3 cup dry white wine

Instructions Jump to Ingredients ↑

  1. In small bowl, combine mayonnaise and mustard, mixing well.

  2. In another small bowl, combine 3 tablespoons of mustard mixture with lemon peel and parsley. Using fingers, carefully lift chicken skin (do no detach). Insert 2 teaspoons sauce mixture under skin of each breast. Press outside of skin to spread sauce mixture evenly over chicken. Place chicken, skin-side down, in a glass 13 x 9 x 2-inch baking dish.

  3. Combine remaining mustard mixture with lemon juice and wine; pour mixture over chicken. Cover and refrigerate 8 hours or overnight, turning once.

  4. Bake, skin-side down, uncovered, at 350 °F (175°C) for 30 minutes, basting occasionally. Turn skin-side up and bake an additional 30 minutes or until chicken is done.


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