1 tablespoon Dijon mustard (the one with the brown speckles in it is best)
1 teaspoon olive oil
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon red hot-pepper sauce
Vegetable Oil spray
2 skinless chicken breast halves (with or without bone)
Preheat oven to 350 degrees
In a small bowl, stir together the mustard, oil, rosemary, salt, and hot-pepper sauce.
Spray a 2 inch deep baking pan with vegetable oil spray. Place the chicken in a single layer in the pan. Spoon the mustard mixture over each breast.
Bake for 40 minutes or until the chicken is no longer pink in the center.
Calories 180; total fat 4.5g; carbohydrates 1g; sugar 1g; fiber 0g; cholesterol 79mg; protien 32g