My sister-in-law asked me how the blogging was going. I answered truthfully – it’s hard to find the time because I have to take care of two kids AND I have to prioritize – make the food or write about the food. Making the food wins out every time. Today I’m blessed with napping kids and tacos for dinner so I have some time to post.
When I first started cooking I made a recipe from the back of a bottle of mustard for Mustard Chicken. It smelled awful and it tasted bad. My husband still jokes about it. I never wanted to cook chicken again. Thankfully, I have since gathered a few really good chicken recipes. This is a recipe for a marinade. How you cook the chicken is up to you; we love it grilled. It tastes great hot or cold and is customizable to match other dishes you’ll be serving it with.
- 2 TBSP vinegar: cider, balsamic or red wine
- 3 tsp dried herbs: thyme, oregano or rosemary
- 2 TBSP Dijon mustard
- 2 tsp garlic or onion powder
- 1/4 cup extra virgin olive oil
- salt and pepper
- 4 chicken breasts
Put everything into a large zip top bag. Marinate 4 hours or overnight. Cook chicken how you wish : )
Planning ahead: put everything in a freezer proof zip top bag and freeze. When ready to cook, allow to thaw overnight in the fridge. *Place in a container just in case the bag leaks!*
I apologize that I cannot find the origin of this recipe. I have it written on a card. I thought it was from All Recipes but I searched and cannot find this recipe on the site. If I do find the source, I’ll give credit where credit is due!