Thursday, December 28, 2006

Dilly Beloved from Eat, Shrink & Be Merry

Baked chicken breast with maple, mustard, lemon and dill.

¼ c. pure maple syrup
3 tbs. grainy Dijon mustard
2 tbs. minced fresh dill
2 tbs. freshly squeezed lemon juice
1 tbs. olive oil
1 tbs. balsamic vinegar
2 tsp. grated lemon zest
1 tsp. minced garlic
¼ tsp. each salt and freshly ground black pepper
4 large boneless, skinless chicken breasts

Whisk together all marinade ingredients in a small bowl. Arrange chicken breasts in a glass or ceramic baking dish that’s just large enough to hold the chicken breast in a single layer. Pour marinade over chicken. Turn pieces to coat both sides with marinade. Cover with plastic warp and refrigerate for at least 1 hour or up to 1 day.

Preheat oven to 350°F. Remove plastic wrap and transfer casserole dish to middle oven rack. Bake, uncovered, for about 35 minutes or until chicken is no longer pink in the center.

Spoon sauce from bottom of pan over chicken and serve immediately.

Notes: I didn't have dill for this recipe, so I didn't use it. I forgot I had a fresh lemon and used bottled stuff. It took a little longer than 35 minutes to cook and was pretty good. It was very lemony and the kids didn't like it at all. So I'm not sure I'll use this one again unless I leave out the lemon or don't use as much. And quite honestly it didn't look all that appealing but at least it's healthy for you.

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