This is a tasty little chicken breast, Nana.
Here’s a quick little Nana recipe that’s great for weeknight dining, or you can even do as I did—make it on the weekend and just finish it up when it’s time to serve. Not that it took that long–I just wanted to take pictures during the day–but really, it was kind of nice to come home, make a salad or vegetable and just heat up the chicken. Literally took ten minutes to get the dinner on the table. Now that’s living. (When you’re tired, anyway.)
Nana, pictured with her sister, the Sister, and another Sister, and her daughters, also sisters. And also Buddha.
I have another picture of Nana with Marie, her younger sister, the Sister, because Marie passed away last week. She died peacefully in her sleep. (Nana is the one not wearing a habit obviously, and Marie is next to her.) I will be flying to Minneapolis next week for her services. Hopefully they are laughing it up somewhere, having a good old time, eating all the chocolate they want.
Groceries
Some may poo-poo the sugar in this Dijon glaze, and you can cut it back if you want. I try to follow Nana’s recipes through at least once and then modify them if they need tweaking. But seriously, the balance of the sweet and spicy mustard mixed with the ginger was just right. I wouldn’t change a thing.
It's the candied ginger that makes the difference, man.
I particularly loved the candied ginger in the glaze. And truthfully, it’s not an ingredient I often think about when cooking savory food. But it worked. It didn’t overwhelm at all.
This is the same color that my middle school was painted on the exterior. Not the best choice.
Just paint the tops of the chicken with about half the mixture and pop it into the oven, covered, so that the chicken gets cooked. If you want to make the chicken in advance, this is where I would stop and put it away with the remaining sauce until you are ready to serve it.
All painted and ready for the oven.
Take the chicken out, uncover it, baste it with the rest of the glaze, then BROIL it for a few minutes to make the glaze nice and shiny. If you are re-heating, make sure you take the chicken out of the fridge for a while first so that it’s about room temperature, then gently heat it in the oven, covered, before you broil–otherwise you’ll have cold chicken with a hot exterior.
Baked.
Serve with some chopped parsley on top.
And so easy. Thanks, Nana.
Ingredients
- 4 chicken breasts, skinned and boned
- 1/4 cup Dijon mustard
- 3 Tbsp brown sugar
- 2 tsp minced candied ginger
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 375.
- Place chicken in a greased baking dish.
- Combine mustard, ginger, brown sugar in a small bowl and mix well.
- Brush half of mixture on top of chicken.
- Cover and bake 15-20 minutes.
- Uncover dish and baste with remaining glaze.
- Broil chicken 1-2 minutes, 4 inches from heat.
- Sprinkle with parsley.
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{ 6 comments… read them below or add one }
Living and cooking for a vegetarian makes it hard to read your delicious meat posts.
Yum! and yes- Thanks Nana, I will be trying this one soon.
Shannon M, I’ve been trying to tag more things “vegetarian” or “vegetarian option”, so you can try to search for recipes that way!
I was like who is Shannon M? Oh yeah, that’s me! Ha ha. I still want to try this recipe. I bet that glaze would be good on tofu also.
It’s hard for me to get excited about blocks of tofu, but I’m guessing it would!
Love the quick and easy aspect of the dish. My version uses chicken thighs and swaps maple syrup for the brown sugar, but it’s close. I can’t wait to try your Nana’s version with candied ginger – I keep wondering why that item is sitting in my spice cabinet.