Wednesday, March 26, 2014

"The World's Best Chicken"........?

When I use the word BEST, as in: "BEST Damn Blueberry Ricotta Cake", "BEST onion tart", "BEST Honey Cake Ever", I don't take it lightly.

I use the word "BEST", because I truly think it is the best version of a particular dish that I have ever made.
Of course, it is my opinion only, but you usually agree.

I found this easy recipe on pinterest (where else?), and because the title not only said "best", but "THE WORLD'S BEST Chicken", I had no choice but to try it.
Holy crap, my expectations were certainly high, wouldn't yours be?

Ok, so I made this simple boneless chicken breast recipe just like the recipe said, except I added the fresh rosemary to the sauce before baking, and I used my fancy strong (forte) Dijon mustard straight from Paris.

Verdict: Very good.

A nice mustardy chicken breast served over rice or with a sweet potato and sauteed spinach on a Tuesday night.

I will probably make this again because it is a good low-fat and no brainer recipe.
But "World's Best"? You decide.

I have spoken.

A VERY GOOD Mustard Chicken Recipe: (adapted from Rachel Schultz)

4 boneless, skinless chicken breasts (not thin sliced)
1/2 cup Dijon mustard (I like the strong stuff)
1/4 cup maple syrup
1 tbsp red wine vinegar
kosher salt & pepper
1 tbsp of chopped fresh rosemary

Preheat oven to 425F degrees. In a small bowl, whisk together mustard, syrup, and vinegar.

There is no need to marinate the breasts, just pour the sauce over the chicken in a baking dish.

Bake for 30 minutes until temperature registers 165F. Slice and serve with some nice veggies.



Susan said...

Omg!! I just made this recipe for dinner last night! It was delicious and..yes, I would say the best! I made it with skinless thighs.

Tracy S said...

I actually just tried this last week! I saw it all over Pinterest, and it seemed like one of those typical Pinterest recipes, but I thought I'd try it anyway. It actually was pretty good, a nice change of pace, but I agree, definitely not "the best." Worth doing again though.

Natalia B said...

I'm a big fan of chicken recipes using Dijon mustard and one of my favorite is Dijon mustard with Mayonnaise. I'm definitely going to try this recipe - it sounds yummy and my rosemary bush which survived the winter (on my front partially covered porch) will be put to good use. Do you think using honey in place of maple syrup will drastically alter this recipe?

Allison @ Type A Kitchen said...

Stacey, you crack me up. I just printed this and it's added to the menu for next week. Looks flavorful and very easy!

Anonymous said...

I tried this too, after seeing it on Pinterest.
So easy, great for a weeknight.
No, but it was good!

I love your blog.

kellypea said...

Sounds good to me -- but I'd agree it's probably not the world's best. Sure helps get traffic if you title your post that way :D Love mustard and rosemary with chicken and have made so many variations over the years. The combo is what makes it, not any particular recipe I've used.

Anonymous said...

can you sub honey for syrup?

Mandy said...

Made this tonight for dinner. The best? My 8 and 11 year old boys ate it up so that's good enough for me! Missed it on Pinterest, saw it here yesterday. Great addition to weeknight rotation. Thanks Stacey!

Jeff @ said...

I find you as an excellent judge of food. As such I don't have any doubt of the greatness of this recipe. I hope to enjoy this dish soon.

Anonymous said...

I made this last night-much prefer your English Muffin chicken to this-more calories yes but way better.

Anonymous said...

So I made this and all the sauce ran off the chicken in the cooking process. It dried and browned on the pan so there was nothing to spoon up.

Rebecca said...

I love this chicken recipe. I have made it so many times. It's a basic chicken w/ mustard recipe, nothing fancy for a beginner cook like me!

I love the leftovers the next day for lunch.
How can you screw this one up (person who had the sauce run off the chicken?). It may not be the BEST as you say, but it certainly is close.

Anonymous said...

Made this for dinner last night and it disappeared in a flash!