Tangy Chicken Bake
Zesty baked chicken flavored with fresh lemon juice and peel, parsley, Dijon mustard and white wine.
1/2 cup mayonnaise
2 tablespoons Dijon mustard
Grated peel of 1 lemon
1 tablespoon chopped fresh flat-leaf parsley
6 bone-in chicken breast halves with skin
Juice of 1 lemon
1/3 cup dry white wine
- In small bowl, combine mayonnaise and mustard, mixing well.
- In another small bowl, combine 3 tablespoons of mustard mixture with lemon peel and parsley. Using fingers, carefully lift chicken skin (do no detach). Insert 2 teaspoons sauce mixture under skin of each breast. Press outside of skin to spread sauce mixture evenly over chicken. Place chicken, skin-side down, in a glass 13x9x2-inch baking dish.
- Combine remaining mustard mixture with lemon juice and wine; pour mixture over chicken. Cover and refrigerate 8 hours or overnight, turning once.
- Bake, skin-side down, uncovered, at 350°F (175°C) for 30 minutes, basting occasionally. Turn skin-side up and bake an additional 30 minutes or until chicken is done.
Makes 6 servings.