03 May 2011

This is a recipe I got from Robin Miller's cookbook, Robin Rescues Dinner. I don't watch Robin Miller's cooking shows on tv (not even sure they are on anymore) because she is so skinny it is disturbing. (Seriously, it's widely rumored that she's anorexic.) But I saw her cookbook at the library a while back and decided to flip through it. You know that I love all things chipotle, so the title of this recipe caught my attention immediately. I never would have thought to combine chipotle with honey mustard, but it works. I changed the recipe very slightly. Here's my adaptation.

Chipotle Honey Mustard Chicken

¼ cup honey
½ tbsp olive oil
2 tbsp chipolte adobo sauce
1 tsp brown mustard
½ tsp salt
4 chicken breast cutlets
4 servings cooked rice, optional

In a small bowl, whisk together the honey, oil, adobo sauce, mustard, and salt. Pour into a large resealable plastic bag and add chicken. Seal bag and toss to even coat chicken in marinade. Place in refrigerator and marinate for several hours.

Preheat oven to 400°. Coat a rimmed baking sheet or roasting pan with cooking spray.

Arrange the chicken on the prepared pan and pour marinade over. Roast for 20-25 minutes or until the chicken is cooked through and is no longer pink.

Serve over rice, if desired.

Makes 4 servings.

I didn't change any of the ingredients, but the marinating step was my idea. Her recipe didn't call for marinating; you were just supposed to brush the honey mustard mixture over the chicken right before it went into the oven. That's how I tried it, and I found the end result to be a little bit dry and not as flavorful as I was expecting. The glaze ran off of the chicken and was baked onto the baking sheet more than the chicken (thank goodness for foil!). So I think that marinating it would give the glaze more time to flavor the chicken before it bakes.

I served it over rice, but you could serve it with anything you like. I think it would also be good with regular potatoes, sweet potatoes, or even couscous.

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