so we (Lo & I) went downtown to go grab my Aunt B and bring her and a WHOLE BUNCH of goodies back to our place for a hangout…
she brought Logan a car that lit up and played music, I think he is on cloud 9!
- 4-6 thawed boneless/skinless chicken breasts
- sea salt (use your own discretion)
- 1 Tbsp of dijon mustard ***PER BREAST***
- 1 cup of teriyaki sauce
so little L wanted to help out so he was in charge of oiling the roasting pan …..
afterwards he saw the bag of chocolate chips I had just bought out to use in a recipe I had read about HERE ….and of course Colin had to give him some 😛
this recipe was so easy to do just wash the chicken breasts and rub /w salt – I used sea salt b/c I like to
then grab your dijon mustard and place a blob on each one and “massage it into the breast” – Colin 😛
you should note that my aunt B wanted me to make sure to tell everyone about the importance of washing your hands after dealing with raw chicken! …..I don’t think anyone doing this recipe would forget to wash their hands – AS THEY WILL BE COATED IN DIJON MUSTARD!!!
*edit* place chicken breasts in the greased roasting pan ….then grab a bottle of teriyaki sauce and pour it all over them until you think you should stop – or think you’ve wasted too much of it on ONE recipe!!!
time to throw these bad boys into the oven @ 425F for 20-25 mins **remember to cover
I chopped whatever veggies I had in the crisper excluding ones that wouldn’t go /w this recipe. we have mushrooms, red & green bell peppers and red onion…..
I sautéed them in a little olive oil and then added 2 cups of orzo pasta instead of rice (it’s faster) and fried it a bit….
then I added about 1 1/2 cups chicken broth, 1 1/2 cups water, tons of soy sauce and red pepper flakes and brought to a boil then simmered…
….until all the fluids were absorbed and the pasta was cooked.
Then the chicken was done and I did something SOOOOOO unhealthy….I added about a cup of the drippings to the orzo and it tasted MUCH better….
It wasn’t our favourite recipe the chicken was excellent I think I just mixed the wrong flavours. I was thinking of tastes that would compliment the teriyaki but forgot about the dijon! I think next time I’ll make the chicken with a nice green leafy salad and some wild rice with sage and basil.
Do you have any ideas of how to improve this recipe??? Let me know 😀
how did you get skilled at knowing what ingredients compliment one another?
do you own a roasting pan?? if so, what’s your favourite dish to cook in it??