Dijon Chicken

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Dijon Chicken

 

You may have noticed by now that we eat a lot of chicken.  A LOT OF CHICKEN!!  In fact, my first cookbook may very well be called “101 Ways With Chicken”.  What do you think?  Catchy?  But chicken is just so versatile.  You can throw it into the crockpot, make a curry, chicken balls, burgers, roast it, marinate and grill, bbq or make it into kebabs, put it on sandwiches, on top of a salad, stir-fry it……the list goes on and on.  It makes a great last minute meal, so you’ll see a lot of chicken recipes around here.

I’ve been making this version of Dijon Chicken for about 15 years now.  It’s my version of one of the first Freezer Recipes I ever tried and it has stuck.  Mr8 and the teenager have often requested it on their menu for the annual Space Pilots Father and Son Camp.  And to keep the teenager happy, this is where I should also mention that he has sadly outgrown Space Pilots, but lucky for Mr8, The Vegemite Kid is hanging out to go next year.

You can bake it like I have here, BBQ it, cube your chicken and make Kebabs or place it in the freezer for another night.  Or, if you are like me this week, whip it up at the last minute and place it straight into the oven.  The flavours will still be there, maybe not as intense as if you had marinated it for hours, but still delicious just the same.

Dijon Chicken

Ingredients:

4 Boneless, Skinless Chicken Breasts

1 Tbl Dijon Mustard

2 tsp Lemon Juice

1/8 tsp Black Pepper

2 Garlic Cloves, minced

Optional:  A little Lemon Zest for those of you who like a bit of Zing!

Directions:

Combine mustard, lemon juice, black pepper, garlic and zest (if using) in a large freezer bag and swish it around until it is thoroughly combined.

Add your chicken breasts to the bag, seal it and swish away, making sure the chicken breasts are thoroughly coated in the marinade.

At this point you can label your freezer bag and pop it into the freezer for later use.

OR

Cook chicken breasts using your chosen cooking method until the chicken is cooked through, the chicken is no longer pink and the juices run clear.

Serve chicken with your favourite side dishes.

Notes:  In my cooking world, Swish is, in fact, a technical term!

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