2 recipes found
In a large saute pan, saute onions in olive oil over medium heat until the onions begin to brown and caramelize, about 10 minutes.
Add the minced garlic and cook a minute more, until fragrant.
Add the mustard greens and broth. Cook until the mustard greens are just barely wilted.
Remove from heat. Toss the greens with sesame oil and season with salt and pepper.
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Preheat the oven to 375 degrees F (190 degrees C).
Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13-inch baking dish.
Bake for 50 to 60 minutes or until chicken is cooked through and juices run clear.