Chicken Experiment Turned Awesome!
Apr. 13th, 2009 11:14 pmLast night before bed, ![[profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
painted_wolf and I gave some thought to what we would do with our chicken for dinner for the next few nights. I had found myself in a rut of just seasoning and cooking meat with steamed veggies, so dinners were getting pretty dull. We came up with three ideas: lemon garlic pepper chicken (which is nothing new, we've done that before), garlic ranch chicken stuffed with Swiss cheese, and the experiment for tonight. Tonight's experiment was completely thought up off the top of our heads from what we had around. I started the ball rolling on it, but PW helped me refine it so it would become the very tasty chicken that it became.
We had chicken breasts, granny smith apples, cinnamon, sugar, butter, honey, and mustard, among other things. What I did was split the boneless breasts open and stuff them with slices of apple, sprinkle them heavy with a mixed cinnamon sugar, then top with pats of butter. I closed the breasts back up and held them closed with toothpicks. I wrapped them in aluminum foil and baled them at 350 for 40 minutes. After 40 minutes I quickly stirred together some honey and mustard (more mustard then honey, probably like a 3 parts mustard, 2 parts honey) and spooned it over the breasts, then put them back in the oven still in the foil but with the foil open like a bowl around each breast to keep the melted butter and juices in. I cooked the breasts for another five minutes and they were done to just right.
I'm not a spectacular cook or anything, so I only served it with steamed nappa cabbage, but considering the chicken was so flavorful, the cabbage was a good match. The chicken was delicious! It's not a fancy gourmet meal or anything, but it was still very tasty and one I will have to make again sometime!
painted_wolf and I gave some thought to what we would do with our chicken for dinner for the next few nights. I had found myself in a rut of just seasoning and cooking meat with steamed veggies, so dinners were getting pretty dull. We came up with three ideas: lemon garlic pepper chicken (which is nothing new, we've done that before), garlic ranch chicken stuffed with Swiss cheese, and the experiment for tonight. Tonight's experiment was completely thought up off the top of our heads from what we had around. I started the ball rolling on it, but PW helped me refine it so it would become the very tasty chicken that it became.We had chicken breasts, granny smith apples, cinnamon, sugar, butter, honey, and mustard, among other things. What I did was split the boneless breasts open and stuff them with slices of apple, sprinkle them heavy with a mixed cinnamon sugar, then top with pats of butter. I closed the breasts back up and held them closed with toothpicks. I wrapped them in aluminum foil and baled them at 350 for 40 minutes. After 40 minutes I quickly stirred together some honey and mustard (more mustard then honey, probably like a 3 parts mustard, 2 parts honey) and spooned it over the breasts, then put them back in the oven still in the foil but with the foil open like a bowl around each breast to keep the melted butter and juices in. I cooked the breasts for another five minutes and they were done to just right.
I'm not a spectacular cook or anything, so I only served it with steamed nappa cabbage, but considering the chicken was so flavorful, the cabbage was a good match. The chicken was delicious! It's not a fancy gourmet meal or anything, but it was still very tasty and one I will have to make again sometime!
