Chicken Breasts Dijon


3 pounds skinless boneless chicken breast halves (about 6 small) 1/4 cup Dijon mustard 1 teaspoon vegetable oil 2 tablespoons dry white wine Freshly ground pepper 2 tablespoons mustard seed Chopped parsley -- if desired


Heat oven to 400. Remove excess fat from chicken. Place chicken, meaty sides up, in rectangular pan, 13 9 2 inches, sprayed with nonstick cooking spray. Mix mustard, oil and wine; brush over chicken. Sprinkle with pepper and mustard seed. Bake uncovered until chicken is done, about 30 minutes. Sprinkle with chopped parsley.


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