Wednesday, May 29, 2013

Rosemary Dijon Chicken

Simple yet delicious. It doesn't get better than that.

A couple of my girlfriends and I were out having drinks a while back and we were chatting about recipes, feeding our families, etc. All of us share a love (okay, maybe obsession is a more appropriate term) of Pinterest, so it was no big surprise that we ended up talking about a pinned dish by the name of Holy Yum Chicken. My friend Amy said that even though her husband doesn’t like mustard, she’s made this twice and he’s devoured it each time. And my friend Lauren who hates yellow mustard was wary but a bit intrigued since this recipe calls for Dijon mustard rather than regular old French’s.
First of all, I LOVED the name. Holy Yum Chicken. How can you NOT make something with that title? I noticed straight away that this dish contains similar ingredients to one of my favorite go-to chicken dishes Unbelievably Simple Honey Mustard Chicken. (Remember that one? Just mustard, honey, and melted butter and it turns out AMAZEBALLS.) Well, think of Rosemary Dijon Chicken as the more sophisticated and ├╝ber popular older sibling of the honey mustard chicken dish.

I stuck to the original recipe pretty closely but decided to use agave instead of maple syrup, omit the salt, and add a bit more rosemary. I didn’t have any fresh herbs on hand so I used dried rosemary but using the fresh stuff would probably make this dish even more incredible. I also used chicken breasts instead of thighs but I doubt it matters all that much. Finally, I didn’t really think the “sauce” needed thickening so I didn’t use any cornstarch. Here’s what I came up with.
Rosemary Dijon Chicken
Serves 2-3


Olive oil spray
½ cup Dijon mustard
¼ cup agave nectar
1 tablespoon rice vinegar
¼ teaspoon freshly ground black pepper
4 teaspoons dried rosemary, divided use (use fresh if you have it)
2-3 boneless, skinless chicken breast fillets

Preheat oven to 450 degrees.

Spritz a medium glass baking dish with olive oil spray.

In a small bowl, mix together mustard, agave, vinegar, black pepper and 3 teaspoons of rosemary. (Save 1 teaspoon of rosemary for garnish after cooking.)

Place chicken fillets in the glass pan and pour marinade over them, turning to make sure they are coated well.
Bake for 35-40 minutes or until internal temperature reaches 165 degrees.

If you couldn’t guess from the intro, this dish turned out awesome. Rosemary Dijon Chicken is easy to make, the flavors dance on your taste buds, and even though it’s simple, you’ll be able to fool others into thinking you slaved away in the kitchen for hours to make this deliciousness.
If you’re tired of boring old chicken, give this recipe a try. You won’t be sorry.

Until next time,

1 comment:

  1. Looks delicious ! I was wondering if you could post recipes for school lunches? I’m trying to eat healthier while trying to balance out homework and exercise and I would like some simple, quick and healthy lunch recipes. Thanks �� Access the Dark Web Deep Web stories Deep Web Reddit Links Deep Web Browsers