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1. Preheat the oven to 450°. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden. Stir in the parsley and season with salt and pepper ...
For the marinade: In a pint-sized mason jar, combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, mustard, thyme, salt, and pepper. Cover and shake well to combine.
Preheat the oven to 350°. In a 9-by-13-inch ceramic baking dish, combine the butter with the maple syrup, mustard, curry powder and cayenne. Bake for about 5 minutes, until the butter is melted ...
Add the bok choy cut side down and cook over high heat, turning once, until browned, 3 minutes. Transfer to a platter; season with salt and pepper. Arrange the chicken over the bok choy. 4. In a bowl, whisk the vinegar with the remaining oil, soy sauce and sugar; season with salt and pepper. Add the arugula and toss; arrange over the chicken ...
Place 1 chicken breast between two sheets of plastic wrap, then pound it with a meat pounder until it is 1/2 inch thick. Repeat with the remaining breasts. Rub the breasts all over with the mustard mixture. Grill the chicken, turning once, until grill marks appear and it is cooked through, 3 to 4 minutes.
20-Minute Creamy Mustard Chicken Thighs. ... Start the chicken breasts marinating on a Saturday afternoon for a quick meal later in the day. ... The yogurt in the marinade gives the chicken both ...