Sundried Tomato and Mustard Chicken Breasts


This was another pulled-from-the-pantry dinner.  Honestly, I would have never thought of putting these 3 ingredients together but it worked and had a lot of flavor, good flavor I might add.

Sundried Tomato and Mustard Chicken Breasts
Prep time
Cook time
Total time
Serves: 4
  • 4 boneless skinless chicken breasts - any fat trimmed off
  • ¼ cup deli style mustard - you can use any mustard you like.  I prefer the grainy flavorful deli style
  • ½ cup sundried tomatoes
  • 3 tablespoons capers - drained
  • Kosher salt and black pepper
  1. Preheat oven to 400 degrees.
  2. Spray the bottom of a glass baking dish with non stick cooking spray or drizzle some olive oil in the bottom of the pan.
  3. Place the chicken breasts in the pan and season with Koser salt and black pepper.
  4. Spread the mustard evenly on top of the chicken breasts.
  5. Place the sun dried tomatoes on top of the chicken breasts.
  6. Sprinkle the capers over the chicken.
  7. Cover the pan with foil and cook for 30-40 minutes depending on the size and thickness of your chicken breasts.  Cook to an internal temperature of 180 degrees.

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