Sunday, March 7, 2010

Yummy Chicken

Anyone who knows me knows that my favorite meat in the world is chicken! I love pretty much any kind of chicken - baked, grilled, nugget form, wrapped in bacon, whatever it may be. At work a girl gave me a recipe for New Orleans Rubbed Chicken. It was SO GOOD! (I wish I could have credited it to my new favorite chef - Pioneer Woman - but I can't). It was so delicious that David proclaimed it his favorite meat dish I have ever made for him! So I wanted to share it with anyone else who is looked for a really, really easy, really delicious recipe.

(The recipe is for 4 chicken breasts so when I made it for David and me, I just cut everything in half)

Ingredients:
- 1 Tbsp dried thyme
- 1/2 Tbsp ground black pepper
- 1 tsp garlic pepper
- 1/2 tsp cayenne/red pepper, to taste
- 1/8 tsp salt
- 4 small boneless, skinless chicken breasts
- 1 tsp EVOO
- 1/3 cup apricot fruit preserves
- 2 Tbsp spicy brown mustard

1. In a small bowl, mix thyme, pepper, garlic, cayenne, and salt. (I used the amount of cayenne pepper the recipe called for and the chicken had a nice spicy kick. If you like really spicy food, add more and if you don't like spicy food add less or take it out completely)
2. Place chick on a large plate. Drizzle with oil. Rub to coat the chicken evenly with the oil. Sprinkle the spice mixture over the chicken. Rub to coat evenly. Cover with plastic. Refrigerate for at least ten minutes to let the spices soak in. (I put it in the refrigerator for 30 minutes while I made our side dishes. And I made David do this entire step because raw meat is disgusting.)
3. Meanwhile, spoon the preserves into a small microwavable bowl. Cook on low power in 15 second intervals or until melted. Stir in the mustard until well blended. Set aside. (I was nervous about making this mixture. I thought it sounded gross but you must make it! It made the dish a million times even more delicious than it already was! And I only had honey dijon mustard so I just used that.)
4. Place chicken on grill (or stove top) and cook each side for 3 to 5 minutes per side or until no longer pink. Serve each chicken with the Apricot/Mustard sauce spooned on the top.

Enjoy! It was really, really good!

Oh and here are the links to the two Pioneer Woman recipes I made earlier.
Hot and Sweet Drumsticks (and with the left over apricot preserves you can make the above recipe!)
And coming this week will be Pioneer Woman's Ranch Style Chicken. It involves chicken, bacon, and cheese. Can't get better than that.

1 comment:

Courtney said...

My favorite part of this whole post, which I laughed out loud when I read:
"And I made David do this entire step because raw meat is disgusting."

Hahahaha. Sounds like a good recipe! I'll have to try it!