Chicken, it’s what’s for dinner. My kids and husband love chicken. It doesn’t hurt that Costco sells organic, free-range chicken breasts in two-breast portioned packets that can be easily frozen. The price-point is perfect, and a quick meal is only a few minutes away.
This particular recipe is the perfect balance of savory and sweet. Chinese five-spice adds a bit of complexity. A subtle amount of garlic is mellow yet significantly enhances the overall flavor of the dish. Lemon juice is a perfect acidic, tart component to offset the sweet orange and aromatic maple. Aggressively seasoned chicken breasts and a well-seasoned marinade ensure the finished dish’s well-developed taste.
Simple, uncooked poultry and a mere marinade humbly enter the oven. They emerge about half an hour later with miraculous results. The chicken is succulent, moist and juicy. The marinade has reduced and mingled with the pan juices to create a fantastic, instantaneous sauce.
The chicken is fantastic served along with a salad for a light meal. The chicken is equally toothsome served atop roasted vegetables or grains (brown rice, barley, amaranth or quinoa, etc.) with extra sauce for a heartier meal. Double the recipe and use the leftover chicken in stir-fries with a touch of sesame and gluten-free soy sauce. Or, use the chicken in gluten-free wraps and sandwiches, piled high with mounds of crisp veggies and a few slices of soft, creamy avocado.
This recipe fabulous when prepared using salmon fillets in place of chicken breasts. Simply reduce the cooking time to about fifteen minutes, or until the salmon flakes with a fork and is cooked through. Also, if you prefer boneless, skinless chicken thighs to breasts, feel free to substitute them, as well. Just reduce the cooking time accordingly to accommodate the smaller pieces of poultry.
What are your favorite chicken recipes as of late? Leave a comment below with your recipe ideas for all things chicken. Of course, report back when you try this versatile dish, and let me know your thoughts.
Maple Orange Dijon Chicken
2 Tablespoons Dijon mustard
1 Tablespoons maple syrup
1 Tablespoons organic Orange marmalade
1 Tablespoons lemon juice
2 teaspoons garlic
1/2 teaspoon Chinese five spice
1/2 teaspoon each: salt and pepper, plus additional to sprinkle over pre-cooked chicken
4 medium-sized chicken breasts, organic and free-range
2 Tablespoons fresh cilantro, chopped finely
coconut oil cooking spray
- Preheat the oven to 375•F.
- Whisk the dijon mustard, maple syrup, orange marmalade, lemon juice, garlic, Chinese five spice, salt and pepper in a small bowl.
- Line a medium-sized glass baking dish with aluminum foil and coat with cooking spray.
- Arrange the chicken evenly in the baking dish. Sprinkle a generous amount of salt and pepper over the chicken.
- Pour the dijon-maple mixture of the chicken breasts.
- Bake for about 30-40 minutes, or until the juices of the chicken run clean and an internal temperature of 165•F is reached.
- Spoon the pan juices over the chicken, and sprinkle the chopped cilantro over the chicken.
- Reserve the pan juices in a large ramekin.
- Serve the chicken warm, along with the reserved pan juices.
shannaward.com (2013-2016). Unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.