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Mustard Rosemary Chicken

Mustard Rosemary Chicken


  • 2 tbsp dijon mustard (Cian’s Medium)
  • 2 chicken breast halves
  • freshly ground pepper
  • 1 tsp dried rosemary
  • 2 cloves of garlic
  • 2 tbsp lemon juice


  • Combine all ingredients, without chicken, in a baking dish. Place chicken in dish, turning to coat with mixture.
  • Cover and refrigerate for at least one hour to overnight.
  • Preheat oven to 375 degrees F. Bake chicken for about 40 minutes or until cooked, reaching an internal temperature of 74 degrees