|Original Photo from Skinnytaste.com using Chicken Thighs|
The original recipe calls for chicken thighs, but I used boneless skinless chicken breast instead since that is what we normally purchase from the store. I adapted a few things in the recipe since I used chicken breast and it all worked great together!
3-4 Boneless Skinless Chicken Breast
3 TBSP Dijon mustard
1 TBSP light mayonnaise
1/8 tsp garlic powder
1 lime, squeezed (about 1 TBSP)
3/4 tsp pepper
Preheat oven to 400 degrees. Rinse the chicken and remove all fat. I cut the chicken breast in half, length wise to help it cook faster. Pat dry; place in a large bowl and season with salt. In a small bowl, combine Dijon mustard, mayonnaise, lime juice, garlic, and pepper. Mix well. Pour over chicken, tossing well to coat.
Line a pan with foil (I personally love the non-stick version) or spray with a non-stick spray. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 20-25 minutes. Finish the chicken under the broiler until it is golden brown. I cooked mine for 20 minutes at 400 degrees and then 5 minutes under the broiler. Serve chicken with the pan juices drizzled on top.
Recipe adapted from Skinnytaste.com