44 minutes ago
Wednesday, March 26, 2014
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.