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