Roasted Tomato Dijon Chicken

Oh, you fancy...

So I know that many of you may be turned off by the fact that this recipe uses Dijon Mustard. But trust me when I say that the flavor profile the mustard in this dish carries is incredible. I have traditionally never liked dijon or stone ground mustards which is weird because Grey Poupon was wildly popular when I was a child...

"Pardon Me, but would you happen to have any Grey Poupon?"

"But of course."

Yeah, no. 

But I happened on these little jars of delicious Private Selection mustard's at the store one day and somehow now have a small hoard of them in my house. They were only $2.50 a piece on sale. When I see something that I love on sale, I buy 48 of them. That's what happened here. So now I have a flavored mustard for any and every occasion. 

The one I use for this recipe is "Stone Ground Mustard". It's simple, strong and vibrant. I love it. 

So, here it is...

Roasted Tomato Dijon Chicken

What You Will Need:

2 Chicken Breast (Butterflied)

4 Roma Tomatoes or 2 Beefsteak Tomatoes

1 Cup Low Sodium Chicken Stock 

2 Tbsp Dijon Mustard

2 Tsp Oregano

2 Tbsp Non Fat Plain Greek Yogurt 

Start off by cutting your roma tomatoes in half. If you use beefsteak tomatoes, cut them into quarters. Put the tomatoes cut side up onto a baking sheet. Turn your oven on to "broil" and put the tomatoes in. Your oven may be like mine and the broiler is in the drawer under the oven door. The point is to broil the tomatoes until they are black. This is perfectly ok to do. They will not taste burnt! There are actually several vegetable you can do this to to enhance the flavor: broccoli, cauliflower, green beans and red peppers are a few. 

While your tomatoes are roasting, take a pan and spray it with some Trader Joe's coconut oil spray. Add your butterflied chicken breast and saute on both sides until the chicken is thoroughly cooked. At this point, take the chicken out of the pan and leave put it to the side. There will be drippings left in the pan from the chicken, leave them in there because you will be using this same pan again.
Check on your tomatoes. When they're done, add them to the pan you had the chicken in. Take a fork and smash the tomatoes so that their juices run out. You are guaranteed to get tomato guts on you at some point. It's normal. 
Turn the burner on to about medium and add the chicken stock, greek yogurt, oregano and mustard. Use a plastic spatula to scrape the chicken trimmings off the bottom of the pan and to stir the mixture. Once the liquid is simmering, add the chicken breast again. Cook covered for about 5 mins.
My favorite side to serve this chicken with is green beans. They pair so well together. Plus, for whatever reason, green beans make me feel fancy...and I feel like this is a fancy chicken dish. 

This time I served the chicken with brown rice and ginger carrots (thinly slice your carrots, season with powered ginger and nutmeg and steam). Be creative but keep it healthy! 

I hope you love this recipe! If you make it, instagram it and tag #mypicnictable, I'd love to see it!! And as always, the best way to serve this food is to a table full of the people you love!

-RB Xx