Sunday, March 11, 2012

Dijon Ranch Chicken

Oh, this chicken is so good! It is most definitely a keeper recipe. I included this recipe in the marinades section because I think this would also taste awesome on pork chops. We both loved the bold flavors and how moist and tender our chicken was. Even with all the seasonings you add, nothing is overpowering. This is a dish easy enough for any weeknight, yet tasty enough to serve to company. I got the idea from Not So Homemade, and I altered it to suit our tastes. Hurry and add this recipe to your menu for the week!

1 1/2 - 2 lbs. chicken (you can use breasts, drumsticks, thighs, whatever you're craving)
1/4 cup dijon mustard
1 envelope ranch salad dressing mix
1 Tbsp. dried parsley flakes
1/2 tsp. dried basil
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. dried onion flakes
1/4 tsp. pepper

In a small bowl combine everything but the chicken. Mix well. Using a basting brush, coat the chicken on all sides with a layer of the mustard mixture. Marinate the chicken in the refrigerator for one hour. Once finished marinating, bake or grill your chicken until it's cooked through. Let rest 5-10 minutes before serving. I made boneless, skinless chicken breasts and baked them at 400 degrees for 32 minutes.

P.S. This is fourth new recipe I've tried in the last 24 hours. That has to be some sort of record! I'm just glad they all turned out tasty!

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