[wpurp-searchable-recipe]Rosemary Mustard Chicken – – low fat sour cream, Dijon mustard, dried rosemary (crushed), white pepper, boneless skinless chicken breast meat, , DO-AHEAD TIP: Marinate chicken overnight or for at least 3 hours (see recipe).; Place all ingredients, except chicken, in a large zipper-topped plastic bag; seal bag and gently squeeze to blend well. ; Add chicken; seal bag and turn to coat with marinade. Cover and refrigerate overnight or for at least 3 hours. ; Preheat oven to 400 degrees. Lightly coat a 9- x 13-inch baking pan with a little olive oil and place the marinated chicken in the pan, discarding bag and marinade. ; Bake chicken, uncovered, for 30 minutes or until juices run clear when centers of thickest pieces are cut.; ; – <strong>LC SERVING SUGGESTION:</strong> Steamed broccoli spears. Add a big spinach salad on the side. <strong>SERVING SUGGESTION:</strong> Add roasted red potatoes (toss cut-up red potatoes in a little olive oil, garlic powder, salt and pepper and roast in a separate pan while chicken is cooking). KOSHER: Use a non-dairy mayo instead of sour cream. <strong>GLUTEN FREE:</strong> Make sure mustard is gluten free. <strong>NUTRITION:</strong> per serving: 203 Calories; 3g Fat; 40g Protein; 2g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 213mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates. Points: 5 – Dinner – Low-Carb[/wpurp-searchable-recipe]

Rosemary Mustard Chicken

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