Mustard Dill chicken in foil Packs (TNT)

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Mustard Dill chicken in foil Packs (TNT)

Post by pstarkoski on Wed Jan 21, 2009 3:09 am

Mustard-Dill Chicken in Foil Packs
"Cooking this dish in foil helps steam the chicken so it stays moist. Not a fan of dill? Try another spice, such as curry or hot paprika."

1/4 cup Dijon mustard
1/4 cup Fat Free plain yogurt (I used light sour cream)
1/2 tsp. garlic salt
1 TBSP dried dill weed
1 pound uncooked boneless, skinless chicken breasts

1. Preheat oven to 350.
2. Combine mustard, yogurt, garlic salt and dill in a small bowl. Thoroughly coat chicken with mustard sauce.
3. Cut 4 sheets of aluminum foil large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil. Gather foil loosely around chicken and fold over to seal.
4. Place foil packs on a nonstick baking sheet. Bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through...about 3 to 5 minutes.
5. FREEZING AND THAWING: If freezing, bake chicken for 20 minutes only. When foil packs are cool to the touch, place in plastic freezer bags and freeze. When ready to use, thaw chicken in the refrigerator, remove foil and cook at 350 until chicken is golden brown, about 10 to 15 minutes.


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