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Dijonnaise Chicken
SUBMITTED BY:
Teri
PHOTO BY:
LynnInHK
"This is a baked chicken breast with a great mustard taste that you can bake alone or in a casserole dish with prepared wild rice."
RECIPE RATING:
Read Reviews
(55)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 skinless, boneless chicken breast halves
1/4 cup prepared Dijon mustard mayonnaise blend
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon chicken bouillon granules
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
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REVIEWS
Reviewed on Dec. 17, 2002 by Rebslo
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Rebslo
Dec. 17, 2002
Very easy to prepare. I used some italian spices instead of the chicken seasoning and it was good, but not fantastic.
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20 users found this review helpful
Very easy to prepare. I used some italian spices instead of the chicken seasoning and it was...
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Reviewed on Aug. 25, 2003 by
SHERRYL.
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SHERRYL.
Aug. 25, 2003
This was very good. Only next time I make it, I would decrease the amount of olive oil. The oil separated from the sauce making it a bit greasy. The flavor of the chicken was great and came out very tender.
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4 users found this review helpful
This was very good. Only next time I make it, I would decrease the amount of olive oil. The...
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Reviewed on Aug. 11, 2004 by
PRINCESS ANTZ
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PRINCESS ANTZ
Aug. 11, 2004
A very tasty dish. I didn't add the chicken stock cube as I felt that would have made it too salty but I did add some honey. I also cut the chicken into pieces rather than breast halves so it would cook quicker. The sauce started off really thick but by the end of cooking was a thinner consistancy - perfect for spooning over rice.
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3 users found this review helpful
A very tasty dish. I didn't add the chicken stock cube as I felt that would have made it too...
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Reviewed on Jan. 24, 2003 by MEGWEST
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MEGWEST
Jan. 24, 2003
This chicken was delicious, it stayed moist and everyone loved it. I didn't have any lemon pepper so I used my dried dill with lemon. I also sprinkled a little parmesan/ramano cheese on top. I cut it up and put it over rice the next day for lunch! I would probably add this to a tossed salad too. I will definitely make this again.
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3 users found this review helpful
This chicken was delicious, it stayed moist and everyone loved it. I didn't have any lemon...
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Reviewed on Jan. 24, 2003 by BECKYSIZ
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BECKYSIZ
Jan. 24, 2003
This is a keeper. This is super fast and and is very good. My kids LOVED it and asked when I was going to make it again! Thank You!
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3 users found this review helpful
This is a keeper. This is super fast and and is very good. My kids LOVED it and asked when I...
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Reviewed on Jan. 24, 2003 by REGANCHATEL
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REGANCHATEL
Jan. 24, 2003
This chicken was delicious! A little tang from the mustard made it original. I would make this again and again!
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3 users found this review helpful
This chicken was delicious! A little tang from the mustard made it original. I would make...
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Reviewed on Feb. 21, 2006 by
BECKYR718
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BECKYR718
Feb. 21, 2006
I didn't care for this recipe at all. The sauce doesn't seem to cook into the chicken enough. It might work better if it's marinated in it. But I wasn't crazy about the taste, so it's not worth trying to me.
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2 users found this review helpful
I didn't care for this recipe at all. The sauce doesn't seem to cook into the chicken enough....
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Reviewed on Jan. 22, 2006 by CHINNILASS
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CHINNILASS
Jan. 22, 2006
This was much better than I expected! I cook 'from scratch' a lot, and I was sceptical of baking chicken in a mixture of mayonnaise and oil! I did halve the amount of oil, and used light mayonnaise to cut down on the fat, but it was very tasty and good. The chicken was really succulent, and the mustard flavour just right. I don't much like the lemon pepper that I have available - it tastes somewhat synthetic, which was noticeable in the final dish. In future, I will use regular black pepper and maybe a dash more lemon juice to balance it. I think that that will push it up to four stars, for us.
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2 users found this review helpful
This was much better than I expected! I cook 'from scratch' a lot, and I was sceptical of...
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Reviewed on Dec. 29, 2005 by TRUMANTHECAT
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TRUMANTHECAT
Dec. 29, 2005
I mixed a couple of teaspoons of light mayo in with the Dijonnaise (to cut the mustard flavor for my kids), used plain black pepper (all I had) and reduced the oil (only had a couple of teaspoons left in the bottle). This was SHOCKINGLY good. I am a notorious chicken over-cooker, and the texture of this ended up like an excellent rotisserie chicken. Flavor was great, a really unexpected "zesty" balance of the mustard and lemon. Couldn't be easier either! Served it with a prewashed, bagged salad and store-bought crusty whole grain bread. Everyone loved it! My husband, kids, and I say THANK YOU TERI for taking the time to submit this recipe.
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2 users found this review helpful
I mixed a couple of teaspoons of light mayo in with the Dijonnaise (to cut the mustard flavor...
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Reviewed on Aug. 26, 2004 by
What a Dish!
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What a Dish!
Aug. 26, 2004
Added honey, garlic powder, rosemary and thyme, and parmesan cheese to the top of chicken before baking. Omitted salt and boullion. I used spicy brown mustard with just a little spoonful of mayo. It was wonderful- baked up with a nice tasty sauce. Served with brown rice and Parmesan Tomatoes (from this site also).
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2 users found this review helpful
Added honey, garlic powder, rosemary and thyme, and parmesan cheese to the top of chicken...
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