Recipes

[novamc1]

Brown Sugar & Mustard Chicken Breasts--serves 4

1/3 cup light brown sugar

1/4 cup stone-ground mustard

1-1/2 pounds boneless skinless chicken breasts

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Heat oven to 400 degrees.

In medium bowl, mix sugar and mustard.

Place chicken in a  lightly oiled or sprayed  9 x13-inch baking dish.

Pour sugar-mustard paste over chicken. 

Bake 25-20 minutes or until chicken reaches 165 degrees.

Remove chicken to a plate; cover and keep warm.

Pour pan juices into small saucepan; bring to boil 2-3 minutes or until sauce slightly thickens.  (Sauce will thin as it cools.)

Slice breasts before serving; spoon sauce over slices.

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French Chicken

Brush 4 skin-on chicken breasts with olive oil.  

Squeeze lemon juice over chicken. 

Sprinkle with dried tarragon and paprika.

Roast 350 degrees uncovered for 30 minutes.

[Nightowlz]

Yum sounds delish. Thanks for sharing. We like chicken breasts soaked in buttermilk, dipped in seasoned bread crumbs & baked on cookie sheet with a little butter.

[Flatbush]

They both sound good, but the first recipe is the one I will try. Thank you.

[MissMadi]

We love BBQ chicken breasts w/ribs on the grill.  No fuss and easy!

• 2 split chicken breast - AKA bone-in skin-on chicken breast
• oil - for brushing
•  BBQ sauce

[AuntG]

I tune out when I see recipes with lots of ingredients so these are just my style.

[novamc1]

@AuntG 

I'm with you on that.  Keep it simple.

Lately, I've been putting together some pretty simple multi-ingredient dishes and find myself dirtying a vast array of utensils, pots and pans, and  taking an hour or more to get it done.

It's not as if I've never made these dishes before.  Seems I'm just getting more impatient and sick of kitchen duty.  Also probably less efficient than I used to be.

[AuntG]

This "7-Up Chicken" recipe is strictly for our outdoor grill. My husband asks me to make the marinade and he does the grilling.

1 cup 7-Up

1/2 cup soy sauce

1/2 cup oil

1 tsp. garlic powder

4 chicken breasts (we like boneless)

Mix marinade ingredients in a deep dish or plastic bag. Add chicken and refrigerate for at least 10 hours. Dispose of marinade and grill chicken until meat is white all the way through.

[MissMadi]

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@novamc wrote:

Lately, I've been putting together some pretty simple multi-ingredient dishes and find myself dirtying a vast array of utensils, pots and pans, and  taking an hour or more to get it done.

It's not as if I've never made these dishes before.  Seems I'm just getting more impatient and sick of kitchen duty.  Also probably less efficient than I used to be.

@novamc1 ... When I read your post I thought to myself......"that is me to a T" and wonder how many other women feel exactly like we do.  😏  I've been cooking/baking for 53 years and I'm tired of it....really tired.  My DH is so understanding!   During 2020 when COVID was at the forefront of everything, he insisted I stop cooking large meals.  Afterall, we were stuck in the house putsying around, not really exerting ourselves so we didn't need big meals.  Thank goodness we did get outside to work in the yard/gardens.  He was so right but now it has carried over into 2021 and I feel the same way.  Just can't shake it!! 😟

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