Tuesday, January 21, 2014

Baked Mustard Lime Chicken

Tried this recipe last night, found at Elana's Pantry.  Not sure what the situation is in reposting recipes.  I think I read that is is okay to do so, as long as it is attributed to author.   I didn't have dijon mustard on hand, and used brown spicy mustard instead.  Tangy flavor, loved the marinade and will use it again.  I also am using Kosher salt, and plain old sea salt.  I have to learn how celtic sea salt differs from sea salt.  The recipe uses quite a bit of lime juice which means I will need to keep more lime juice on hand.
Baked Mustard Lime Chicken

  • 1 pound skinless boneless chicken breast
  • ½ cup fresh lime juice
  • ½ cup fresh cilantro, chopped
  • ¼ cup dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • ½ teaspoon celtic sea salt
  • ½ teaspoon pepper

  1. Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
  2. Pulse until ingredients are well combined
  3. Rinse chicken breasts, pat dry and place in a 7 x 11 inch baking dish
  4. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
  5. Bake at 350° for 18-20 minutes uncovered, or until an instant read thermometer reads 165°
  6. Serve with extra sauce spooned over top
Serves 4

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