Kicked Up Mustard Chicken
Chicken, chicken, it can be as so boring but it can be so amazing, after all there truly is nothing better than that perfectly crispy piece of chicken skin that comes from a beautifully roasted chicken. I’m usually not the biggest fan of plain chicken breasts, I think protein should be eaten with a little fat and they’re so easy to dry out, but I’ve been cooking more of it this summer and trying to stay away from fattier red meats during the summer time. And I’m always a fan of recipes that for the most part can be made with one hand while there’s a toddler sitting on my hip.
So here’s a recipe that I thought came out great. Its a pretty basic mustard chicken recipe, I’m calling it kicked up because I used horseradish mustard for and extra little kick but if you’re not a horseradish fan just use a stoneground dijon mustard instead.
- 2 large chicken breasts
- 3 tablespoons horseradish mustard, or stone ground dijon mustard
- 2 tablespoons oregano
- 2 tsp. onion powder
- 1 tsp. garlic powder
- salt to taste, I’dd say about 1/2 tsp.
- Pre-heat oven to 350
- mix everything together and massage it into the chicken
- let it marinate for as long as you can
- cook covered in foil for about 30 minutes depending on your oven and the size of the chicken breasts. The key to a good chicken breast is to make sure it’s still moist so you really want to make sure not to overcook.