Dijon-Lime Baked Chicken - Household warmth and closeness may be obtained in very simple techniques. A single of them is cooking and serving food for the household. As a housewife, certainly you don't desire to miss a meal collectively appropriate? Cuisine can also be the crucial to a delighted household, a lot of really feel homesick simply because their cooking has been discovered elsewhere.
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Dijon-Lime Baked Chicken is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Dijon-Lime Baked Chicken is something that I’ve loved my entire life. They’re fine and they look wonderful.
Baked chicken is always an easy, inexpensive weeknight dinner solution. Grab some chicken drumsticks, remove the skin, brush it with this Dijon-lime Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season with salt.
To begin with this particular recipe, we must prepare a few ingredients. You can cook dijon-lime baked chicken using 6 ingredients and 5 steps. Here is how you can achieve it.
Ingredients needed to make Dijon-Lime Baked Chicken:
- 4 tbsp dijon mustard
- 1 1/4 tbsp mayonnaise
- 1 zest and juice from 1 lime
- salt and pepper
- 1 tsp Fresh minced parsley
- 6 boneless skinless chicken thighs
Serve the chicken with pan juices drizzled over top and garnished with chopped parsley. Add chicken and toss to coat well. Nut crumbs give these crispy, zesty chicken breasts added flavor. For more follow the hashtag #RachaelRayShow.
Steps to serve Dijon-Lime Baked Chicken:
- Mix all ingredients together and marinade chicken for 45min-1 hour
- Preheat oven to 400°F and spray baking sheet with nonstick spray
- Place chicken on baking sheet and top with remaining marinade.
- Bake for 30 min, then set under the broiler for 5 min to brown the top.
- Serve with your fave sides 😉we did parsley rice and salad
Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. The lemon & lime gave this a nice depth. Based on other reviews I reduced the Dijon by half and it was about perfect. Skewer chicken on bamboo skewers (pre-soaked in water), adding a thin lemon slice between every other piece of chicken. Developed for CFC by Nancy Guppy, RD, MHSc.
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