Dijon Glazed Chicken Breasts

4 boneless/skinless chicken breasts

EVOO – extra virgin olive oil

Salt & Pepper

1 tablespoon lemon juice

2 tablespoons Hellman’s Olive Oil Mayonnaise (you can use other mayo)

2 tablespoons Dijon mustard

1 teaspoon Herb de Provence

Dash cayenne pepper

 

Rinse chicken breasts and pat them dry with paper towels.  Rub each breast with a little EVOO; sprinkle them with kosher salt and fresh cracked pepper and place breasts on a baking sheet.  Then drizzle a little lemon juice over each breast.  In a small bowl mix mayo, Dijon mustard, herbs, and red pepper together.  Spread the mixture evenly over each breast.  Bake chicken in a 350-degree oven for 35 minutes.  Serve and enjoy!!

 

I served this with a mixture of cauliflower florets, green beans, 1 baking potato (thinly sliced), lemon jest, chopped pecans, EVOO, salt & pepper.  Roasted for 35 minutes in a 450-degree oven.