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Pour all but 1/4 cup of the mixture into a large bowl (setting the 1/4 cup aside to use as sauce later), add the chicken, and toss to coat. Cover and refrigerate for at least 30 minutes and up to ...
20-Minute Creamy Mustard Chicken Thighs. ... Maple-Glazed Chicken Breasts. ... A thick, creamy pasta sauce coats spaghetti in this easy dinner winner. Cottage cheese is the secret ingredient here ...
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.
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 ...
Maple Pecan-Crusted Chicken. Chicken breasts are tossed in a punchy and herby maple-mustard sauce, then topped with chopped pecans and baked to juicy, crunchy perfection. Each pecan-coated piece ...
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 ...