3 Tbsp. Dijon mustard
2 clove garlic, crushed
2 Tbsp. chopped fresh parsley
4 boneless, skinless chicken breasts
1 tomato, diced
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Mix the mustard, garlic and parsley in a bowl. Trim the tenderloins from the chicken breasts and freeze them for a stir-fry later on. Mix the 4 chicken breasts into the mustard mix and coat them liberally. Cover the bowl and refrigerate for at least 2 hours. Overnight is best.
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When it’s time to cook dinner, preheat your oven to 400 degrees. Place the chicken breasts in a baking dish. Scrape any remaining mustard sauce from the bowl and evenly distribute it over the 4 pieces of chicken.
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Next, evenly divide the diced tomato over the chicken. Slide the dish into the oven and cook, uncovered for 30 minutes. Serve immediately.