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Roasted deviled chicken breasts



  • 1/3 cup dijon or coarse mustard
  • 1/3 cup chopped shallot
  • 1/4 teaspoon cayenne
  • 4 tablespoon olive oil or butter
  • 4 tablespoon boneless, skinless chicken breast halves


Baking Directions:

Heat oven to 425 degrees F.

Combine 1/3 cup Dijon or coarse mustard, 1/3 cup chopped shallot and 1/4 teaspoon cayenne in a bowl.

Put 4 tablespoons olive oil or butter in a roasting pan and put it in the oven for a couple of minutes until the oil is hot or the butter melts.

Meanwhile, roll the chicken in the mustard mixture.

Remove the pan from the oven, add the chicken and return the pan to the oven.

Roast the chicken, turning once or twice, for 10 to 15 minutes, or until just cooked through; all traces of pink should vanish.

(Chicken is safely done when the internal temperature reaches 155 degrees F.)

Use any extra mustard mixture to occasionally baste the breasts as they cook.

Garnish with fresh parsley.

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