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Balsamic Mustard Chicken

Today's lunch turned out to be a delightful concoction I created on the fly. I told you all that I'm just getting bored with the same old same old sorts of recipes, right? Well, I put some things together today that I never would've considered before. It's kind of funny, too, because one of the ingredients contains another of the ingredients that I used, so it was a natural marriage. I just never considered it before.

Balsamic Mustard Chicken (110 calories)
100g chicken (110 calories)
2T Balsamic Vinegar
2T Stone Ground mustard (I use Plochman's)
3 cloves fresh garlic, chopped coarsly
2t dried basil
Mix all ingredients except chicken in a small bowl. Add chicken and cover on both sides with the marinade. Cover and let stand 1 hour in frig. Place chicken on rammikan and pour remaining marinade over the top of it. Bake in oven 20 minutes at 350*. When 20 minutes is done, pour 2T hot water over the chicken to dilute the marinade a little, then cook another 10 minutes. Take out of oven and cut chicken into bite sized pieces, then toss with marinade before transferring to your plate.
I served this with lemon cucumber (see the picture for what they look like) fresh from a neighbor's garden. I topped the cucumber with fresh ground pepper and dipped the slices into Walden Farms Ranch dressing but decided that I liked a litte bite of the marinade and chicken on top of each cucumber best. :)

1 comment:

  1. That looks fabulous and tasty. I love balsamic vinegar, but I'm giving it up for now because my doctor told me it has a higher glycemic index than red wine vinegar.

    You're like me ... you love the garlic! Keep these recipes a-comin'! :)


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