Chicken Breasts Dijon

3 pounds skinless boneless chicken breast halves
(about 6 small)
1/4 cup Dijon mustard
1 teaspoon vegetable oil
2 tablespoons dry white wine
Freshly ground pepper
2 tablespoons mustard seed
Chopped parsley — if desired
|Heat oven to 400?. Remove excess fat from chicken. Place chicken, meaty
sides up, in rectangular pan, 13 ? 9 ? 2 inches, sprayed with nonstick
cooking spray. 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 chopped parsley.

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