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Mustard, Soy and Ginger Chicken

September 19, 2009

I always feel like I start my posts off with “Marc and I have been so busy!”…. but it’s true.  Posting is going to get a lot more frequent (I hope), with the cool weather setting in and life (maybe — probably not) settling down a little bit.  But who am I kidding?

This recipe was taken from a site that I subscribe to, Dinners for a Year and Beyond, and is AWESOME because it pretty much uses ingredients in your fridge and spice rack.  We whipped it together pretty quickly, and had to buy only the chicken (because we already had everything else at home!), and I am sure that it will reheat well (I’ll find out tomorrow!).  We paired this meal with our perennial favorite, Brussels sprouts, and a slice of yummy and fresh marble rye bread.

Mustard, Soy and Ginger Chicken

Mustard, Soy and Ginger Chicken

Mustard, Soy and Ginger Chicken

  • 5 boneless skinless chicken breasts, pounded thin, if you’d like
  • Poultry seasoning (if I made this again, I’d probably omit it, because I thought it added way too much thyme flavor to the chicken — and I’m not wild about too much thyme)
  • 3 tbsp. Dijon mustard
  • Juice of one lime
  • 1/4 c. Worcestershire sauce
  • 1/3 c. soy sauce
  • 1 tbsp. brown sugar
  • 1 1/2 tsp. ground ginger (I might use fresh ginger next time!)
  • 3 cloves of garlic, chopped.

1.  Sprinkle chicken with poultry seasoning and spread a thin layer of mustard over chicken breasts.

2.  In a small bowl, combine lime juice, Worcestershire sauce, soy sauce, brown sugar, ground ginger and chopped garlic.  Pour over chicken.  Bake for 20 – 25 minutes, basting 2 or 3 times during cooking.  Depending on your chicken thickness, check the doneness after about 18 minutes.  The internal chicken temperature should be about 160 degrees, when pierced with a meat thermometer.

Marc calculated the Weight Watchers points for the chicken and arrived at about 4 points — so great!  Can’t wait for leftovers.

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