Mustard Dill Chicken

1 Tbs. Dijon mustard
1 Tbs. plain fat-free yogurt
pinch of garlic powder
1 tsp. dried dill weed (can use rosemary too)
4 oz. boneless, skinless chicken breasts

Combine mustard, yogurt, garlic powder, and dill weed in a large ziplock bag. Mix really well. Add chicken and mix well again. Let it stand for at least 30 minutes. Tear off a large piece of aluminum foil and place on a baking sheet. Place chicken on foil and gather/fold foil around chicken to seal it. Bake for 20-25 minutes at 350*. Then open foil and broil chicken for 5 minutes of until it begins to look golden brown.
** Note: This is for one chicken breast only. It doesn make more sauce than you would think though, so use your own judgement on how many breasts the sauce is good for. I usually double the sauce if I cook 2 breasts.

Ryan's review: For chicken it was good. The entire meal was very good. (Ryan loves asparagus).

Renee's thoughts: I like this chicken because it is easy to make and this chicken goes with everything - rice, potatoes, corn, beans, fruit, etc. I really like it.