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4 rainbow trout fillets

4 chicken breast cutlets

1 stick butter

2 Tbsp. lemon juice

2 Tbsp. Rothschild Raspberry Honey Mustard Pretzel Dip (or any mustard!)

1 tsp. coarse salt

1/2 tsp. coarsely ground pepper

Set butter out and allow to soften.

Mix with lemon juice, mustard, salt and pepper.

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Refrigerate to allow to harden again.

Place trout on sprayed cookie sheet.  Crumble butter mixture over fillets.

Place chicken on sprayed cookie sheet.  Crumble butter mixture over cutlets.

Bake at 350 for 12 minutes.  Make sure fish flakes easily with a fork and chicken has internal temperature of at least 165.

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Warning:  The smell of this cooking is intoxicating!

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