April 11, 2014
Chicken Dijon
Florence
Course Main
Cuisine Tex-Mex
- 6 boneless-skinless chicken breasts
- 1/3 cup yogurt
- 1/4 cup Dijon mustard
- 1/2 cup fine bread crumbs
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 350°F
In bowl mix together yogurt and mustard.
Sprinkle chicken lightly with mustard mixture in a small bowl.
Spread mixture on both sides of chicken.
Place in baking pan.
Combine bread crumbs, thyme, salt and pepper and sprinkle over chicken.
Bake for 30 to 35 minutes until golden-brown and no longer pink in the center
Comments Off on Chicken Dijon
February 20, 2014
All-American Barbecue Sandwiches
Florence
Course Meat
Cuisine American
- 4 1/2 pounds ground beef
- 1 1/2 cups onion -- chopped
- 2 1/4 cups ketchup
- 3 tablespoons prepared mustard
- 3 tablespoons Worcestershire sauce
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon pepper
- 18 hamburger buns
Brown ground beef and onion.
Drain off grease.
Add ketchup, mustard, Worcestershire, vinegar, sugar, salt and pepper and stir well.
Serve on buns
Comments Off on American Barbecue Sandwiches
January 8, 2010
Mustard-Barbecued Chicken Legs
Florence
Course Chicken
Cuisine American
- 2 tablespoons Dijon mustard
- 1 tablespoon dry white wine
- 1/4 teaspoon dried basil
- 1/4 teaspoon oregano
- 1/4 teaspoon rosemary
- 1/4 teaspoon thyme
- 1 clove garlic minced
- 4 chicken legs and thighs
In small bowl combined all ingredients except chicken.
Place chicken legs, thighs and sauce in a bag and shake well.
Cover chicken and refrigerate about 4 hours.
Bake or Grill chicken legs until well browned on both sides, about 45 minutes.
Comments Off on Mustard-Barbecued Chicken