Last night I tested out this Paula Deen recipe for backed chicken with a wonderful and tangy sauce. I had the ingredients on hand and just googled chicken, lime and mustard and this nifty little recipe came up on the search results.
It was so easy to make and tasted restaurant delicious, and best of all it was ready in about 20 minutes! This is a great family meal, or could also make a wonderful at home date meal.
Here’s how you do it.
2 large skinless boneless chicken breasts
3 Tbs Dijon Mustard
1 Tbs Mayo
1 Garlic Clove, minced
Finely grated zest and freshly squeezed juice of 1/2 Lime
3/4 Tsp pepper
Salt to taste
Chopped parsley to garnish
Preheat the oven to 400. Rinse the chicken and pat dry. In a bowl, whisk together the mustard, mayo, garlic, lime zest and juice and pepper. Season the chicken generously with salt. Place the chicken in the baking dish and pour the mustard-mayo mixture over the chicken, covering it evenly. Bake until it is cooked through (approx 15 minutes) and then serve with steamed asparagus and mini roasted potatoes. You can also finish the chicken off with parsely if you’d like.