Another success with a little adapting...
Maple-Mustard Glazed Chicken
2 tsp olive oil
4 boneless, skinless chicken breasts
1/2 tsp fresh ground pepper
1/4 tsp salt
1/4 cup chicken broth
1/4 cup maple syrup
2 tsp chopped fresh thyme
2 garlic cloves, chopped
1 Tbsp cider vinegar
1 Tbsp stone ground mustard
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| Official version |
Preheat oven to 400. Heat a large ovenproof skillet over med-high heat. Add oil, sprinkle chicken with salt and pepper and add to pan. Saute 2 minutes on each side or until browned. Remove chicken from pan; add broth, syrup, thyme and garlic to pan. Bring to a boil, scraping sides to loosen brown bits.
Cook 2 minutes, stirring frequently. Add vinegar, mustard; cook for 1 minute, stirring constantly. Return chicken to pan and spoon mustard mixture over chicken. Bake at 400 for 10 minutes or until chicken is done. Remove from pan and let sit for 5 minutes. Place pan over med-heat; cook mustard mixture 2 minutes or until liquid is syrupy. Drizzle over chicken.
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| My version |
This was very tasty and pretty darn easy. My changes... a little less maple syrup and a little more mustard. It was a little too sweet for me, but I'm a much more savory girl than I am a sweet girl. (But we all knew that!) John really liked it... Zack didn't even come downstairs... :o)
New Recipe Night #2 -
Herb-topped Stuffed Tomatoes
1 cup chopped onion
1 garlic clove, minced
1 Tbsp + 2 tsp butter, divided
1/4 cup + 1 Tbsp seasoned bread crumbs
2 Tbsp grated Parmesan cheese ( I substituted mozzarella)
4 large tomatoes, halved
1 Tbsp fresh basil
1 Tbsp fresh parsley
In a small skillet, sauté onion and garlic in 1 Tbsp butter until tender. Melt remaining butter. In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter. Spoon 2 Tbsp onto each tomato half.
Place on a baking sheet. Broil 8 in from the heat for 4-5 minutes or until lightly browned. Sprinkle with basil and parsley.
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Official version
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These were very good. My only adaptation... broil the tomatoes with out any cheese topping first. Then add the cheese at the last minute. Otherwise the cheese gets brown too quickly and the breadcrumbs and tomato stay cold.
I think I might be back on a roll. The worst part is that our weather has been so beautiful, 86 today, 92 tomorrow.. that all I want to do is sit outside in the sun and read my book or hang out with the neighbors so it's quite a burden to come in and actually cook something....That's my story and I'm sticking with it!
