1 lb (450 g) boneless, skinless chicken breasts
1 tbsp Dijon-style mustard
1 tbsp Oven Roast Seasoning
1 tbsp lemon juice
- Preheat oven to 325° F (160° C).
- Slice chicken breasts lengthwise into 4–5 pieces per breast.
- In a medium mixing bowl, whisk together Red Pepper Jelly and mustard. Add remaining ingredients. Add chicken and toss to combine.
- Place on a Sheet Pan lined with a Sheet Pan Liner and bake for 10 minutes. Flip and continue cooking for an additional 10 minutes, or until thoroughly cooked.