• 4 skinned and boned chicken breasts
  • 2tbsp Dijon mustard
  • 3 garlic cloves
  • 1 tbsp grated onion
  • 60ml white wine
  • Salt and pepper

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This needs a little prep the night before.
This chicken is succulent and good to eat with rice and salad or use cold in sandwiches or wraps
Rinse the chicken breasts under cold water then pat dry with kitchen roll. Leave to one side.
Now make the marinade in an oven proof dish. Grate the onion and mix with the wine, mustard, crushed garlic cloves and the salt and pepper. Using your hands ensure the breasts are coated in the marinade then cover the dish and place in the fridge overnight.
When ready to cook, preheat the oven to gas mark 5. Remove the lid or cling film and cover with foil. Bake in the oven for approx. 35 mins. Take out and check – the thicker the chicken breast the longer it will need in the oven. Remove the foil and pop back in for an extra 5-10 mins until its cooked thoroughly.

Serve on a bed of rice with salad or leave to cool and devour next day.