9.09.2009

Mustard Chicken with Soy, Ginger and Garlic Glaze

Mustard Chicken with Soy, Ginger and Garlic Glaze
As we head into our second week of school and sports for the fall season, we have yet to eat dinner together as a family on a weeknight. Our after school and evening time is spent on a number of sports' fields, doing homework, and getting to bed early. After a summer of late nights staying up past midnight watching movies and eating popcorn, The Kids can barely keep their eyes open after 10 p.m.

Each school year brings a new set of challenges. No Thank You Boy is more confused by all the folders, notebooks, binders and graph paper needed for school than his actual classes. He would rather be playing football than going to school anyway. My Middle One begins her first year of high school and has decided she has a calling to be a volleyball player. She spends her after school time on the court with the JV team. She admits that a big draw to play was her love of the little, tight shorts they wear. My Oldest has taken to the roads with her driver's permit. She is back for a third year of field hockey and finding the joys of ice packs for sore muscles.

With our self-imposed hectic schedule, dinner time is usually eaten in shifts. At least a couple family members are around at the same time so we are getting some family time.

My days are spent on my personal chef work, leaving about an hour to get dinner made when I get home. Always on the lookout for extremely flavorful dishes with a minimal amount of work, I struck gold with Mustard Chicken with Soy, Ginger, and Garlic Glaze. This quick fix entree yields delicious chicken without having to marinade it. The intense flavors of the ingredients do all the work in this dish. The meal was rounded out with honey baby carrots and tri-color rotini tossed with olive oil and Parmesan cheese.

This is one dish that tastes good the day it is made and even better as leftovers. Maybe that was because I doubled the recipe and was glad the family was excited to have this dinner for the next day as well.

Mustard Chicken with Soy, Ginger and Garlic Glaze

serves 5
5 skinless, boneless chicken breasts
poultry seasoning such as Montreal Chicken Seasoning
3 teaspoons Dijon mustard
juice of 1 lime
1/4 cup Worcestershire sauce
1/3 cup soy sauce, I use the low sodium soy sauce
2 tablespoon brown sugar
1 1/2 teaspoons ground ginger
3 cloves of garlic, chopped

Preheat oven to 400 degrees.

Place chicken in a 9 x 13 inch baking dish. Sprinkle with poultry seasoning and spread a thin layer of mustard over each chicken breast.

In a small bowl, combine lime juice, Worcestershire sauce, soy sauce, brown sugar, ginger, and garlic. Pour over chicken. Bake chicken for about 20 - 25 minutes basting 2 or 3 times during the the cooking time. The internal temperature of the chicken should be about 160 degrees when it is done. Because chicken breasts vary in size, it is best to use a thermometer to check for doneness. Remove from the oven and serve with the extra glaze in the baking dish.

7 comments:

Denise said...

I just printed this out. I am in need of quick chicken, after school dinners and this sounds so yummy.

kat said...

I bet that would make a great glaze for chicken in a stir-fry too

Patsyk said...

I love that kind of glaze! Will be marking this one to try as we get into the swing of the new school year!

Robin Sue said...

You are right, it is time for quick fix meals with little ingredients and little fuss but lots of taste. This is a great recipe! Will have to try this out on my gang.

teresa said...

oh my goodness, this looks wonderful!

Melynda said...

What a wonderful looking meal, thanks. I love mustard, so this will be delicious and fun to fix.

Kevin said...

That is one tasty sounding glaze!