We’re in the midst of painting our kitchen cabinets white and our kitchen is a D-I-S-A-S-T-E-R! I was able to gain access to the microwave and fridge, but after all my scrubbing with TSP to get out the kitchen cooking oils, I wasn’t about to crank on the stove and add more of the oils to bare wood.  Stay tuned for our “how to” post on painting your kitchen cabinets! Continue reading

Tonight I’m going to make this chicken recipe for Nick that I’ve been wanting to try… with a few tweaks. Of course, I have to tweak it, thank my mother for that.

Gather your stuff

Gather your stuff

It’s got all the things we like, salty, sweet, savory all in one nice big, juicy, scrumdidlyumptious chicken breast.  The best part of this is that it’s quick with little mess. No marinating necessary, which is key for me because I never remember to actually do that.

OK Step one: Give your chicken a little rinse and trim the fat, and cut out the veins. I hate veiny chicken. Blech.

Clean chicken=yummy chicken

Clean chicken=yummy chicken

 

Once it’s all nicely trimmed, place it in a baking dish. You can line your baking dish with foil like I did to eliminate mess and make your clean up quick. Salt and pepper your chicken. I used kosher salt and freshly ground pepper.

salt n peppa

salt n peppa

In a bowl, mix together 1/2 cup Dijon mustard, 1/4 cup maple syrup & 1 tbsp. red wine vinegar. Whisk it. Whisk it good.

WHISK!

WHISK!

Then pour it all over your chicken. Make sure the entire chicken breast is covered with the yummy sauce.

Cover the chickens

Cover the chickens

Grab some spices- rosemary, thyme, basil and season the top. Not too much, but just enough to give it some zing. If you’re into measuring, 1 tsp each.

hhherbs...

hhherbs…

Bake it in the oven at 425 degrees for 30-40 minutes or until your chicken is no longer pink in the center. If you have a handy meat thermometer, that would be 165 degrees.

I threw in potatoes 10 minutes before the chicken so we could have baked potatoes, mostly because top the tater was on sale this week and I couldn’t help myself.

DELICIOUSNESS

DELICIOUSNESS

P.S. Short on time? Lazy bones? throw this whole thing in the slow cooker (minus those potatoes) and cook on low for 3-4 hours.

Dijon Chicken

Serves: 3-4
Ingredients
  • 4 boneless, skinless chicken breasts
  • ½ cup Dijon mustard
  • ¼ cup maple syrup
  • 1 tablespoon red wine vinegar
  • Salt & pepper
  • Rosemary, Thyme, Basil
Instructions
  1. Preheat oven to 425 degrees.
  2. In a small bowl, mix together mustard, syrup, and vinegar.
  3. Place chicken breasts into 9×13 greased baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. Top with herbs.
  4. Bake for about 30-40 minutes.
  5. Season with even more herbs. Let rest for 5 minutes, then serve.

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September 3, 2013

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