Mustard-Dill Chicken in Foil Packs (Freezer-friendly)
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1/4 cup Dijon mustard
1/4 cup Dijon mustard
1/4 cup plain fat-free yogurt
1/2 tsp garlic salt
1 Tbsp dried dill weed(can use fresh dill weed)
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
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Preheat oven to 350°F.Combine mustard, yogurt, garlic salt and dill in a small bowl; thoroughly coat chicken with mustard sauce. Tear off 4 sheets of aluminum foil that are large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil; gather foil loosely around chicken and fold over to seal.Place foil packs on a nonstick baking sheet; bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more.
Preheat oven to 350°F.Combine mustard, yogurt, garlic salt and dill in a small bowl; thoroughly coat chicken with mustard sauce. Tear off 4 sheets of aluminum foil that are large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil; gather foil loosely around chicken and fold over to seal.Place foil packs on a nonstick baking sheet; bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more.
Yields 1 piece of chicken per serving at 3 points each.
For more Freezer Food Friday recipe go to What a Crock!
For more Freezer Food Friday recipe go to What a Crock!
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