Boneless chicken breasts are brushed with a glaze of reduced balsamic vinegar and Dijon mustard before baking for an easy, yet elegant, entrée.
What You Need
Original recipe yields 4 servings
1 cup HEINZ Balsamic Vinegar
1 Tbsp. GREY POUPON Hearty Spicy Brown Mustard
4 small boneless skinless chicken breasts (1 lb.)
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Let's Make It
Preheat oven to 425ºF. Cook vinegar in small saucepan on medium-high heat 10 min. or until reduced by half. Stir in mustard.
Place chicken in lightly greased 13x9-inch baking pan; brush generously with the vinegar mixture.
Bake 12 min. or until chicken is cooked through (165ºF), turning after 6 min.
Garnish with chopped fresh parsley.
Serve over hot cooked rice.
Keeping it Safe
When cooking boneless chicken breasts, use a visual test to ensure the meat is cooked through. Cut a small slit in the thickest part of the chicken piece. If the meat is totally white with no pink color, it is safe to eat.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.