Linking up with Jessica, for more mystery ingredient fun.
This week's ingredient was mustard, and I must be such a devoted blogger that I made this recipe, last Thursday, in 90 degrees temps in our kitchen without a/c. But hey...we gotta eat...and we don't have a grill, so the oven it is. When I do use the oven in the summer, I basically just turn it on and then run out of the room and sit in front of the a/c in the next room while the kitchen swelters away.
So, here's my recipe...that I invented myself.
Amelia's Moist and Juicy
Honey-Brown Sugar-Mustard Chicken
I used brown sugar instead of honey because I wanted Elsa to be able to taste it (no baby mush for this baby) and "they" say you aren't supposed to give honey to babies under one. And, since I am a rule-follower (of some of the rules anyway) I make sure that honey does not pass that fair baby's lips before her first birthday.
I decided to get all fancy.like a real foodie blogger and took pictures of the ingredients.
You will need
About 2 lbs chicken breasts
1/2 cup lemon juice
1/2 cup mustard
1/4 cup brown sugar
1 tsp salt
1 tsp pepper
1 tsp hot mustard
1/2 cup butter
Melt butter, add rest of ingredients (except chicken) and mix well. Place chicken into a 9 x 13 inch baking pan. (Mine was actually still frozen, because I was never a boy scout and am never prepared).
Pour sauce over chicken
and bake at 425 degrees until done (time depends on the size and frozen-ness of your chicken breasts).
Notice, all that delicious sauce left in the pan.
I also cooked up 2 cups of Jasmine Rice (that's my favorite type) and poured the sauce over the rice.
It's quick, it's easy and it's GOOD.