Wednesday, February 24, 2010

Wok's For Dinner: Chicken Breasts Dijon

Look at all those little bubbles of goodness, calling my name!

It's been quite a long time since I last made this recipe, and I thoroughly enjoyed tonight's meal. I didn't overdo it and kept my portion very small, but I savored every minute of it. Each little mustard seed bursted with juicy goodness with every bite, and the chicken was super tender and super moist--perfect in every way.
Chicken Breasts Dijon

2 large split chicken breasts
1/8 cup honey Dijon mustard
1/2 tsp vegetable oil
1 Tbsp chicken broth
pepper, to taste
1 Tbsp mustard seed

Preheat oven to 400 degrees. Remove skin and excess fat from chicken. Place chicken, meaty sides up, in a baking dish, sprayed with nonstick cooking spray. Mix Dijon, oil and chicken broth; brush over chicken. Sprinkle with pepper and mustard seed. Bake uncovered until chicken is done, about 40 minutes. Serve immediately with your favorite sides.

If freezing: Carefully remove chicken from bones; discard bones or use to make Homemade Chicken Broth. Place chicken into a freezer bag, squeeze out as much air as you can from the bag while sealing it up. Lay bag flat in your freezer to maximize storage space. Thaw 24 hours in the refrigerator. Heat in microwave and serve.

Note: This recipe can easily be adjusted, such as doubling the ingredients, to suit your family's size. :)

No comments:

Post a Comment

Previous Posts