Chicken Breasts with Dijon Mustard

This makes a nice lunch or light supper when served with a salad of garden greens and a vinaigrette. Another recipe from The French Market cookbook.
It is an easy recipe because the chicken is baked and although the recipe called for bone in breasts, I used boneless. Garnished with a few stems of chives (rather than a shower) including a blossom, it does make for a pretty plate.

I think served at room temperature it would make great picnic fare.

And as all of the recipes in the book, you're given both the French title as well as the English translation. Somehow, it sounds more romantic to eat Poulet a la moutarde de Dijon rather than chicken breasts with Dijon mustard!

Poulet A La Moutarde De Dijon
From the cookbook, The French Market

6 T. Dijon
zest and juice from 2 unwashed lemons
2 t. sweet paprika
3 garlic cloves, chopped
6 bone in chicken breasts
Olive oil for the baking pan

Mix the mustard, lemon zest and juice, paprika, and garlic in a small bowl. Spread generously over the chicken breats. Cover and let stand at room temperature for 1 hour.

Heat the oven to 350. Lightly oil a baking sheet. Place the chicken breats and any clinging marinade on the baking sheet. Bake until there is no sign of pink when the breast is pierced in the thickest part with a knife, about 45 minutes.