Tuesday, October 12, 2010
We've been in San Diego for a few days and will be here for a few more. Add in the fact that I have returned to teaching elementary school part time and I have also launched a baked goods catering company with a friend of mine and well, let's just say my Cari Cooks posts have been lacking. Whoops. I'm bad.
But I am not gone forever. Just temporarily indisposed of.
So to make it up to all of you frenzied, crazy, "OMG! where is my head" mothers out there everywhere, here is tonight's dinner, courtesy of Paula Dean and her son, Bobby.
I tagged this recipe a while back and have been meaning to try it for ages. I opted to use chicken breasts and they came out so moist and tender, I must admit, I was in awe. Quick, simple with delicious results, this recipe was everything a frenzied mother could hope for plus some.
Prep it in the morning if you have time then just pop it in the oven and cook up some rice and steamed veggies when you get home. Dinner will be served in no time and you'll feel a little less flustered!
Oh, and if you want to see a proper picture of the dish, check out Gina's here at Skinny Taste. (I didn't have the right lighting and to be honest, we ate it all up before I thought of the picture. Sigh.)
Moist and Delicious Dijon Mayo and Lime Chicken
(Recipe by Paula Dean and her son Bobby. Serves 6-8)
1 (3 1/2 pounds) chicken, cut into 8 pieces
3 tablespoons Dijon mustard
1 tablespoon mayonaisse
1 garlic clove, minced
Finely grated zest and freshly squeezed juice of 1 lime
3/4 teaspoon pepper
salt to taste
chopped parsley to garnish
Preheat the oven to 400.
Rinse the chicken and pat dry. In a bowl, whisk together the mustard, mayo, garlic, lime zest and juice and pepper. Season the chicken generously with salt. Pour the mustard-mayo mixture over the chicken, tossing well to coat.
In a large baking pan, arrange the chicken in a single layer. Bake until it is cooked through; breasts take about 30 minutes and legs will need 5 to 10 minutes more. Serve the chicken with pan juices drizzled over top and garnished with chopped parsley.