This fabulous dish has only two ingredients:
-chicken breasts (frozen)
-white wine vinegar Dijon mustard
It takes two days to make. The first day, I had the chicken after just the first step and it was okay. Second day, it was delicious!
Coat the bottom of an oven proof dish with a generous amount of the mustard and lay the frozen chicken breasts on top. Brush on another generous amount of mustard.
Allow to thaw/marinate all day.
Bake the chicken until done. I believe my oven was at 350 and that the cooking time was 30 minutes.
Remove from the oven. Cool. Return to the fridge in the same dish.
Allow the cooked chicken to marinate one more day in the mustard which will now be mixed with cooking juices.
When ready to serve, cut up the chicken into bite-sized pieces. Place in a hot non-stick pan with the marinade. Cook until the chicken browns and the marinade starts to create a crispy coating.
Soooooo good. I love mustard! I bet this would even be good cold in a pita bread with lettuce, tomatoes, and a dab of low-fat sour cream.
Chicken is becoming less and less foreign!
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