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