(Dijion Rosemary Chicken & Broccoli with Mustard Vinaigrette)
This is another recipe from the Holly Clegg "Trim & Terrific Cookbook" This is definatly a recipe that I will be making again.
Ingredients:
1 1/2 to 2 poounds skinless, boneless chicken breasts
2 tablespoons Dijon mustard
1/4 teaspoon garlic powder
1 teaspoon dried rosemary leaves
Pepper to taste
1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 350 F
Line baking sheet with foil. Lay the chicken on the foil.
In a small bowl, mix the mustard and garlic powder, and spread on top of each chicken breast. Sprinkle with rosemary and pepper. Top with the cheese. Bake 45 to 50minutes, or until the chicken is done. Serve.
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