6 small breast halves (about 3 pounds), skinned and boned
1/4 cup Dijon mustard
1 teaspoon olive oil
2 tablespoons dry white wine or chicken broth
Freshly ground pepper
2 tablespoons mustard seed
1. Heat oven to 400 F.
2. Remove excess fat from chicken. Place chicken, meaty sides up in a pan (13 x 9 x 2 inches), sprayed with nonstick cooking spray.
3. Mix mustard, oil and wine; brush over chicken. Sprinkle with pepper and mustard seed. Bake uncovered until chicken is done, about 30 minutes. Sprinkle with snipped parsley if desired.
Yields: 6 Servings
