Zesty baked chicken flavored with lemon, parsley, Dijon mustard and white wine.

Tangy Chicken Bake

1/2 cup mayonnaise

2 tablespoons Dijon mustard

Grated peel of 1 lemon

1 tablespoon minced parsley

6 bone-in chicken breast halves with skin

Juice of 1 lemon

1/3 cup dry white wine

1. In small bowl, combine mayonnaise and mustard, mixing well.
2. 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 13 x 9 x 2-inch baking dish.
3. Combine remaining mustard mixture with lemon juice and wine; pour mixture over chicken. Cover and refrigerate 8 hours or overnight, turning once.
4. 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.