| This recipe is liked by 0 person(s). |
Breast of chicken musterd
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Sponsored by: Marinated Chicken Breasts From Food Network Kitchens Show: How To Boil WaterEpisode: Your Freezer, Your Friend Rated: 5 stars out of 5Rate itRead users' reviews (76) Filed under: Poultry, Chicken, Poultry, more RECIPE RATINGS & REVIEWS(76) Cook Time:10 minLevel: EasyYield: 4 servings Recipe Tools: Print Recipe Get Card Save Recipe Ingredients | |
| 1 to 2 tablespoons | vinegar, like cider, balsamic, or red wine |
| 2 to 3 teaspoons | dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf |
| 1 to 2 tablespoons | mustard, whole grain or Dijon |
| 1 to 2 teaspoon | garlic or onion powder, optional |
| 1/4 cup | extra-virgin olive oil |
| Kosher salt | |
| freshly ground black pepper | |
| 4 | boneless, skinless chicken breast, each about 6 ounces |
Directions
Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.
Copyright 2003 Television Food Network, G.P. All rights reserved
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe