MAPLE DIJON CHICKEN

July 11, 2012

The husband raved. My taste buds were tickled. Others have called it, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” I wouldn’t toy with you, reader. Sometimes I forget about this recipe for a while, but I always come back to it and it wows again. This is perhaps the most popular recipe on my blog of all time!

MAPLE DIJON CHICKEN
Serves four

4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Fresh rosemary

Preheat oven to 425 degrees. In a small bowl, whisk together mustard, syrup, and vinegar.

Place chicken breasts into 9×13 lined baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. Put some more pepper on, if you please. No need to marinate. (I love that because I hate marinating/often forget to until it’s too late.)

Bake for 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dry, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (This is where having lined the pan with foil will keep clean up easy!) There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring.

Season with fresh rosemary. And prepare for people to ask you to make it again!

4.7 from 44 reviews

MAPLE DIJON CHICKEN

Author: Rachel Schultz

Serves: 3-4

Ingredients

4 boneless, skinless chicken breasts
½ cup Dijon mustard
¼ cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Fresh rosemary

Instructions

Preheat oven to 425 degrees.
In a small bowl, whisk together mustard, syrup, and vinegar.
Place chicken breasts into 9x13 lined baking dish. Season with salt & lots of pepper.
Pour mustard mixture over chicken. Make sure each breast is coated. Put some more pepper on, if you please.
Bake for 30-40 minutes, or until meat thermometer reads 165 degrees.
Season with fresh rosemary.

MAPLE DIJON CHICKEN

Adapted from The I Love Trader Joe’s Cookbook.

World's Best Chicken with Brussels Sprouts

WALNUT & ROSEMARY OVEN FRIED CHICKEN

July 1, 2012

Rachel Schultz

Crunchy. Perfectly seasoned. Makes me involuntarily internally smile from the first bite. This chicken is very good. I’d take it over fried chicken several times over. Furthermore, David asked me to make this again FOUR times before we even got done eating. That’s a stamp of approval if I’ve ever seen one. Consider it in the new dinner and meal planning rotation, people!!

WALNUT & ROSEMARY OVEN FRIED CHICKEN
Serves 3-4

4 boneless, skinless chicken breasts
2 tablespoons milk
3 tablespoons Dijon mustard
1/2 cup panko
1/3 cup walnuts, chopped
2 tablespoons parmesan cheese, grated
1 tablespoon rosemary, chopped
Salt & pepper

Preheat oven to 425 degrees. Whisk together milk and dijon in a shallow bowl. Place chicken breasts in bowl and soak for 5 minutes.

Mix together walnut and panko. Coat chicken in panko mixture and arrange in a 9×13 baking dish.

Top with parmesan, rosemary, and salt & pepper. Bake for 30 minutes.

WALNUT & ROSEMARY OVEN-FRIED CHICKEN

Author: Rachel Schultz

Serves: 3-4

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons milk
3 tablespoons Dijon mustard
½ cup panko
⅓ cup walnuts, chopped
2 tablespoons parmesan cheese, grated
1 tablespoon rosemary, chopped
Salt & pepper

Instructions

Preheat oven to 425 degrees.
Whisk together milk and dijon in a shallow bowl.
Place chicken breasts in bowl and soak for 5 minutes.
Mix together walnut and panko.
Coat chicken in panko mixture and arrange in a 9x13 baking dish.
Top with parmesan, rosemary, and salt & pepper.
Bake for 30 minutes.

Adapted from here.

TACO CRESCENT ROLLS

June 26, 2012

Rachel Schultz

My older sister, friend, confidant, bridesmaid Carmon has to do nothing to get me to come over other than tell me she is making this. I have eaten and loved it so many times, it is shocking that it did not dawn on me until about two weeks ago that I could possibly ask her for the recipe and just make it for myself. I am new at not living the dorm lifestyle. I have a kitchen now!

TACO CRESCENT ROLLS
Serves 3-4

1 pound ground turkey or beef
4 tablespoons homemade taco seasoning
1 onion, diced
15 ounces black beans
15 ounces corn
1 cup cheddar cheese, shredded
2 tubes crescent roll dough
Sriracha sauce

Preheat oven according to 375 degrees. Heat skillet over medium and brown meat. Once partially browned, add onions to pan. When nearly fully cooked, season with taco seasoning. Stir in black beans and corn. While meat is cooking, shape crescent roll dough into a ring, with the base of triangles partially overlapping. Lay meat fill in a ring across crescent rolls. Top with cheese.

Fold tips of triangles to center of circle and secure meat and cheese inside. Bake for 10-13 minutes. Allow to cool and serve with sriracha, salsa, sour cream, or guacamole.

5.0 from 1 reviews

TACO CRESCENT ROLLS

Author: Rachel Schultz

Ingredients

1 pound ground turkey or beef
4 tablespoons homemade taco seasoning
1 onion, diced
15 ounces black beans
15 ounces corn
1 cup cheddar cheese, shredded
2 tubes crescent roll dough
Sriracha sauce

Instructions

Preheat oven according to 375 degrees. Heat skillet over medium and brown meat. Once partially browned, add onions to pan. When nearly fully cooked, season with taco seasoning. Stir in black beans and corn. While meat is cooking, shape crescent roll dough into a ring, with the base of triangles partially overlapping. Lay meat fill in a ring across crescent rolls. Top with cheese.
Fold tips of triangles to center of circle and secure meat and cheese inside. Bake for 10-13 minutes. Allow to cool and serve with sriracha, salsa, sour cream, or guacamole.