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Baked Chicken Breasts with Lemon and Mustard

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  • 12 md Skinned and boned chicken breast halves (I used 8, it just meant more sauce)
  • 1 md Onion; quartered
  • 2 Minced cloves of garlic
  • 3/4 c Lemon juice
  • 2 tb Dry mustard
  • 1 1/2 ts Salt (I used less)
  • 1/4 ts Pepper
  • 1/4 c Olive oil


I made this last week for Shabbas lunch, and it was so delicious I made it for yesterday also. Pretty easy, but looks very elegant.
Source: Helen Nash's Lower-Fat Kosher Kitchen
Puree everything except the chicken breasts in a blender or food processor. Lay the chicken breasts in a baking pan in a single layer, and pour the sauce over it. Refrigerate for around eight hours. (I only did it for two, and it came out fine.) Turn the breasts over once during refrigeration.
Bake at 400 for ten minutes, turn them over, and bake for another ten minutes. Serve garnished with shredded chives, scallions, etc.
Posted to JEWISH-FOOD digest V97 #229 by on Aug 10, 1997