Oven Roasted Garlic Sea Salt and Dijon Chicken Breast
Lunch - Brunch- Dinner
Maine-ly Drizzle 18 Year Aged Balsamic Reduction
- 4 chicken breasts (5 ounce), raw
- 2 tbsp. Dijon mustard
- 1 tbsp grain mustard
16 oz. olive oil mashed potatoes
- 4 breaded eggplant, fried
Marinate chicken breasts in mustard and let set overnight or for up to two hours,
Bake in a 350 degree oven until done
Serve on top of a fried eggplant crouton and drizzle with balsamic vinegar reduction.
Serve with olive oil mashed potatoes.