You bake this chicken but the sauce makes it taste like it was barbecued.
I invented this recipe probably close to 20 years ago. However, I made it last night for the first time in years.
It’s easy and very flavorful. The soy sauce makes it salty and the mixture of herbs makes it memorable. So I’m not sure why I forgot about it but I’m glad I remembered it.
- Chicken breasts with the bone in (About 3, each cut in half)
- Dijon mustard (About 1/4 cup)
- Soy Sauce (About 1/2 cup)
- Roasted sesame oil (1 teaspoon)
- Sun-dried tomatoes (I prefer the “in-oil” kind for this recipe, but the dry ones are fine too) (About 1/4 cup)
- Tabasco sauce (2-3 drops)
- Fresh rosemary (1 tablespoon)
- Tarragon (A pinch of dried, or a tablespoon of fresh)
- Chopped scallions (about 1/4 cup — chopped onion is fine too)
- Ginger (About a tablespoon of freshly grated or a pinch of dried)
- Mushrooms (About 6 or 7 small ones cut up)
What I did:
Put chicken pieces in lightly oiled baking pan.
Mix up all of the ingredients, except for the mushrooms, and spread about 1/2 to 3/4 of it over the chicken pieces.
Bake in a 350 oven until done (about 60 minutes).
Blend mushroom pieces into the left over sauce. And then spread sauce over chicken pieces during the last 10 minutes of cooking.
Serve with corn on the cob, bok choy, baked potatoes, rice, corn bread or whatever suits your fancy.
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