2 chicken breasts
1 Tbsp. garlic, minced
4 Tbsp. brown sugar
1 Tbsp. Dijon Mustard
1/2 stick butter
1 Tbsp. garlic, minced
4 Tbsp. brown sugar
1 Tbsp. Dijon Mustard
1/2 stick butter
Preheat oven to 375 degrees. In a small sauce pan sauté garlic in
butter. Remove from heat. Add brown sugar and mustard. Spray baking dish big enough for the chicken
with non-stick spray. Place chicken,
bone side down in pan. Spoon butter
mixture over chicken. Bake 40-45 minutes
or until done. Baste 2 to 3 times during
baking.
Martha: This is so good. The recipe that gave me the idea used olive
oil instead of butter and it didn't include the mustard. It was also baked at a much higher
temperature for less time. My method
worked great. The chicken came out juicy
with the flavor of butter and garlic throughout the meat and the garlic taste
on the outside. The original also called
for boneless, skinless chicken breasts.
I decided to use the bone-in which were very large weighing about 3/4
lb. each. Each was enough to make 4
servings. When I worked this up I added
my garlic to the butter, then the sugar, gave it a taste until I had it just
right. Then I did the same thing when
adding the mustard. Great dish and looks
good too.
Lillian: This is a real winner! I only eat white meat of chicken,
while Bill will eat any of it, so this is more to my liking. I want the meat
juicy and tender, while thoroughly cooked. This is it!! The Dijon mustard adds
just the right amount of zing to the tasty sauce that you use to baste the meat
with. Can't lose on this one!
Tip: I've seen dishes that have been cooked in
clay pots but didn't know much about them.
I do know that they make very pretty serving dishes when cooked as
individuals. This is what I found out
about these pretty little pots. Clay
pots are a wonderful way to bake almost any type of marinated poultry. The pot seals in the juices and imparts a
richer flavor to the dish. Most dishes
take less time to cook in a clay baking pot than in a conventional baking dish
so start checking for doneness 5 to 10 minutes earlier than the recipe
suggests.
Sounds good. I'm gonna try it.
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