You will need:
2/3 cup lemon juice (fresh squeezed or bottled)
1/2 cup oil
2T Dijon mustard
2 tsp garlic
salt and pepper to taste
6 boneless, skinless chicken breasts (each cut into thirds)
Add your lemon juice to a bowl...
then add your spicy mustard...
then garlic...
add your oil and mix well.
Pour over your chicken and marinade for at least 20 minutes, an hour is better.
Don't marinade the chicken overnight. Remember that citrus can "cook" fish (called Ceviche) and it reacts similarly with chicken. So, marinade a maximum of two hours. But that's what is so great about this recipe--you do not have to marinate for long. Also, if you like you can reserve some of the marinade for basting.
Fry in a pan with a little oil until no pink remains, bake it at 350 for 25 minutes, or grill it. So simple and sooooo tasty! (When I cook it in a pan I take out the chicken pieces and add them to the pan without all of the extra marinade. You can dump the whole concoction into a pan to bake it, though.)
Debra would be pleased. Enjoy!!
4 comments:
I'm going to make this for dinner tonight!
Just wanted you to know I still depend on you for cooking guidance.
Glad all is well down there... will be in touch more soon. Big hug!
Oh, good! It is sooo tasty. One of my favorite dishes. Big hug to you, too!
when you make this do you usually cook it in the pan or bake it in the oven? thanks!
I usually make it in a pan, but you can bake it or grill it. It's delicious no matter how you cook it :)
Post a Comment