Serves: 4
Total Calories: 100
1. Heat oven to 375°. Spray rectangular baking dish, 11 x 7 x 1 1/2 inches, with cooking spray. Place chicken in baking dish.
2. Mix remaining ingredients except parsley and pasta. Spread mustard mixture over chicken to coat thoroughly.
3. Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Garnish with parsley. Serve with pasta.
TO MAKE AHEAD: Mix all ingredients except chicken, parsley and pasta in heavy-duty plastic food-storage bag. Add chicken, turning to coat. Freeze no longer than 2 months. At least 12 hours before serving, place frozen chicken in refrigerator to thaw. Heat oven to 375°. Place chicken in rectangular baking dish and continue as directed in Step 3.
Catherine H. shares her Recipe "Using crushed dried tarragon instead of rosemary is also good in this mustardy chicken. Whenever I made this dish, I made two batches, and kept one on hand in the freezer for another meal."
A NOTE from DR. GHOSH
Low in fiber and residue, this recipe is a great choice among survivors who have had intestinal trouble. All ingredients are easy to digest. For a different spin, substitute mashed potatoes or yams for the pasta or rice.
NUTRITION FACTS: Low fiber low residue
1 Serving: Calories 190 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 75mg Sodium 440mg Potassium 230mg Carbohydrate 2g (Dietary Fiber 0g) Protein 27g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 6% Folic Acid 0% Magnesium 6% DIET EXCHANGES: 4 Very Lean Meat, 1 Fat
Helpful For These Side Effects: (d)
From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Dijon Chicken recipe is from the Betty Crocker's Living With Cancer Cookbook Cookbook. Download this Cookbook today.
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