1/4 cup Dijon mustard
1/4 cup plain fat-free yogurt
1/2 teaspoon garlic salt
1 tablespoon dried dill weed
1 pound raw boneless skinless chicken breasts
Directions: one line for each direction. When saved the lines will be numbered.
Preheat oven to 350 degrees.
Combine mustard, yogurt, garlic salt and dill in a small bowl. Thoroughly coat chicken with mustard sauce.
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.
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 more.
Freezing and thawing instructions: 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 degrees until chicken is golden brown, about 10 to 15 minutes.
This recipe yields 4 servings.
PointsŪ Value: 3
Comments: 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.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 14
Calories from Fat 39.6%
Total Fat
1g
Cholesterol
0mg
Sodium
446mg
Carbohydrate
2g
Dietary Fiber
1g
Protein
1g
Points 1
Exchanges: 0 Lean Meat
Rating: ()
Added On: February 29, 2008
* Weight Watchers at http://www.weightwatchers.com
