This chicken is a staple in our meals because of its simplicity and versatility. We use just California extra virgin olive oil and our Dijon mustard with a bit of minced garlic to add flavor to basic chicken breasts. The chicken is coated and baked and ready to eat. We always make extra because this chicken is delicious for a simple weeknight meal roasted cauliflower and an arugula salad but slice it up and add the leftovers to your favorite salads, sandwiches or pastas!
1/4 cup Dijon mustard with a bit of minced garlic
1/4 cup California extra virgin olive oil
6 boneless skinless chicken breasts
Kosher salt and freshly ground pepper
Preheat oven to 400 degrees. In a large bowl, whisk together the mustard and olive oil until combined. Add the chicken breasts and toss until well coated. Transfer chicken to a foil lined baking dish that has been coated with cooking spray. Bake for 30 minutes at 400 degrees until chicken is cooked through. Let chicken rest for 5 minutes before serving or slicing.