My mom was kind enough to pick up some organic frozen chicken breasts for us from Costco. I had them defrosted in the fridge when I serendipitously ran across a Honey Mustard Chicken recipe in my RSS feed. Tuesday night I mixed up the marinade and poured it over sliced up chicken breasts resting in a Pyrex dish. I lacked ginger, and for the mustard I used the local favorite, Boetjes. The chicken stewed in the marinade for about 24 hours, and we cooked it up last night. The recipe instructs you to move the chicken into a fresh Pyrex dish, but I don’t understand why! I just left in the original dish, and popped the works into a 400 degree oven for about 20-25 minutes. The chicken turned out SUPER delicious – very moist and flavorful. We ate it with a green salad, chopped cauliflower and green pepper and kalamata olives. This recipe is definitely a keeper – very simple, yet very delicious. Oh! And I totally ignored Instruction #3 (where you boil down the juices and leftover marinade), and the chicken was still very moist and tasty.
Also – here is an update on the Ginger and Lemongrass Meatballs recipe. When I made the meatballs, I ran out of room on my pan. I didn’t want to have to bake two trays of meatballs, so I put the leftover mixture in a pan and cooked it up like the ground meat it was. Tim had the brilliant idea to use this mixture in a rice stirfry. He made some tasty nice and dry basmati rice, sauteed it with olive oil, added the cooked meatball mixture and a healthy dollop of Thai chili paste. I don’t typically eat rice, but I had to try a bite of this because it looked and smelled so tasty. It could possibly be the most delicious thing I’ve ever eaten. Thai chili paste is amazing.
It’s 5:59, and I have to head out for a run. I’ve been trapped in a basement (ahem, “garden level”) conference room all week working on a project, and unless I exercise in the morning, I start to lose it about 2PM.
I hope you have a fantastic Thursday!