GRILLED CHICKEN BREASTS WITH MUSTARD-GARLIC MARINADE AND SAUCE
Chicken breasts in a Progresso™ broth-mustard-garlic marinade are grilled, then the marinade is boiled with a touch of maple syrup and more Progresso™ broth for a luscious sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Place chicken breasts in resealable food-storage plastic bag.
- In medium bowl, beat 1/2 cup of the broth, the oil, 2 tablespoons of the Dijon mustard, the lemon juice, garlic, salt and pepper with whisk. Pour over chicken; seal bag. Refrigerate at least 1 hour but no longer than 8 hours to marinate.
- Heat gas or charcoal grill. Remove chicken from marinade; pour marinade into 1-quart saucepan. Beat in remaining 1/2 cup broth and maple syrup with whisk. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Meanwhile, heat sauce to boiling and cook 10 minutes, stirring frequently. Sauce should be smooth and slightly syrupy. Remove from heat; stir in remaining 1 tablespoon Dijon mustard.
- Serve chicken breasts with sauce; top with parsley.
Nutrition Facts : Calories 330, Carbohydrate 9 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 0 g, Protein 38 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 7 g, TransFat 0 g
CHICKEN BROILED WITH MUSTARD, HERBS, AND BREADCRUMBS
Another one from the great Julia Child's book 'Mastering The Art of French Cooking.' Can be served hot or cold, it is tasty either way. I recommend reading the directions a few times over before preparing, to avoid confusion when cooking. Julia recommends in the book that this be served with baked whole tomatoes and green beans, and, if you'd like, a chilled rose wine.
Provided by ChipotleChick
Categories Chicken
Time 2m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler to medium.
- Dry chicken thoroughly, melt the 6 tb butter and 2 tb oil together, and baste the chicken with it.
- Then place the chicken, skin side down, in the bottom of a broiling pan, rack removed.
- Place it so that the chicken is 5 to 6 inches away from the heat source.
- Broil 10 minutes per side, baste every 5 minutes.
- Chicken should be very lightly browned.
- Salt lightly.
- Blend mustard with shallots or onion, herbs, and seasonings in a small bowl.
- Drop by drop, beat in half of the basting fat from the pan to make a mayonnaise like cream.
- Paint the chicken pieces with the mixture.
- Pour the breadcrumbs onto a big plate, then roll the chicken in them, patting them to make them stick.
- Arrange the chicken pieces skin side down on the rack in the broiling pan and dribble half of the remaining basting fat over them.
- Brown in the broiler, at the same temperature, about 10 minutes.
- Turn the chicken, baste with remaining fat, and cook another 10 minutes until juices run clear.
- Transfer to a hot platter and serve.
Nutrition Facts : Calories 841.1, Fat 60.5, SaturatedFat 22.1, Cholesterol 216, Sodium 841, Carbohydrate 25.9, Fiber 1.8, Sugar 2.6, Protein 46.9
MUSTARD GRILLED CHICKEN (LIGHT)
Make and share this Mustard Grilled Chicken (Light) recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together lemon juice, Dijon mustard and spices in a bowl.
- Pour over chicken in a shallow baking dish and turn to coat. Marinate in refrigerator covered for 2-4 hours.
- Grill on BBQ or in oven on broil.
MAHOGANY BROILED CHICKEN WITH SMOKY LIME SWEET POTATOES AND CILANTRO CHIMICHURRI
Steps:
- In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.
- In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.
- Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.
- Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.
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HEAVENLY BROILED CHICKEN BREAST - CRAVING TASTY
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- Position the top rack about 3"-4" from the heating element. Set the oven to broil and let it preheat on high.
- Carefully slice the chicken breasts in half lengthwise. Spread on the baking tray. Rub each piece with a tiny amount of olive oil, about 1/2 teaspoon per half-breast, then sprinkle salt, pepper, cayenne, herbs and minced garlic. Pat to make sure the seasonings stick.
- Broil the breasts for about 3-5 minutes per side, until nicely browned and the internal temperature reads 165F. The broiling time will vary depending on the oven and the power of the heating element, proximity to the heating element, etc. Pay close attention to the chicken at all times as it will only need minutes to cook.
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