Some recipes are redolent with the flavors of a season. Diane Robillard's Chicken Delicious, the fourth finalist in our Southern Living Cooking School Show recipe contest, not only gives you another answer to the "what to do with chicken" question but also delivers the flavors of autumn on a plate as well.
Mrs. Robillard, who resides in Evans, moved to the Augusta area with her husband and three daughters on Aug. 1. They moved from upper Michigan when her husband, an obstetrician/gynecologist, joined Summerville Women's Medical Group.
Chicken Delicious is Ms. Robillard's name for her wonderful baked, marinated chicken dish. Boneless, skinless chicken breasts are marinated in honey, Dijon mustard, curry powder, soy sauce and olive oil, then baked. The chicken breasts can be marinated for a few hours, or overnight, and the resulting flavor is divine.
Mrs. Robillard, a former nurse practitioner, is currently a stay-at-home mom who enjoys trying new recipes.
"Everything I make must pass very fussy critics," she says of her daughters, ages 4, 9 and 13.
Although her recipe calls for baking the marinated chicken, Mrs. Robillard says she also has grilled the chicken using one of the indoor grills that are popular now. Just remember that the cooking time will be cut substantially because these grills cook both sides at the same time.
Mrs. Robillard serves her chicken with "ponch potatoes," a recipe developed by her great aunt based on a Detroit hotel's potato dish. Large potatoes are peeled and halved lengthwise. The potatoes are placed in a roasting pan or baking dish that has been sprayed with nonstick cooking spray and topped with 4 tablespoons melted butter and 2 ounces of grated Parmesan cheese. One cup of chicken broth is added to the bottom of the pan, and the potatoes are covered with foil and baked at 375 degrees for 30 minutes. The foil is removed, and the potatoes brown for 10 minutes more.
Mrs. Robillard's sweet and zesty chicken dish also would pair well with your favorite rice mix, roasted acorn squash rings or baked sweet potatoes. Steamed broccoli or fresh green beans sauteed with a bit of garlic would be wonderful vegetable accompaniments.
1/2 cup honey
1/3 cup Dijon mustard
1 tablespoon curry powder
3 tablespoons soy sauce
1 tablespoon olive oil
4 large boneless, skinless chicken breast halves, rinsed
Combine the honey, Dijon mustard, curry powder, soy sauce and olive oil in a large zip-top plastic bag. Squeeze to combine. Add the chicken-breast halves and marinate 4 hours or overnight.
Heat oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick spray. Arrange the chicken breasts in the pan and pour the marinade over the top. Cover with foil and bake 30 minutes. Remove foil, baste, and continue baking, uncovered, for 15 minutes more.
Makes 4 servings.
Karin Calloway is a Web chef for Viking Range Corp. (www.vikingrange.com) and a member of the International Association of Culinary Professionals. You can write her in care of Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903. Or send her an email to email@example.com.
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