There’s never any end to what you can do with chicken breasts. You can stuff them, roast them, bake them, or add them to a stir-fry or soup. Whichever way you make them, there’s hardly any going wrong with them. Personally, I always have a couple of chicken breasts handy for when I want to fix a weeknight dinner in under 20 minutes. I like to marinate the chicken in the morning and just put them away in the refrigerator, so that I have them ready for when I want to throw together dinner real quick. Now, the thing I love most about this chicken is that it’s really packed with flavour. You have the delicious subtle creaminess from the Dijon mustard, the tart smokiness from the Worcestershire sauce and another interesting twist we’re going to get to in just a minute. Let’s take a look at the ingredients so we can get started!
Picture Source: foodnetwork
- 2 chicken breasts pounded lightly
- Ground red pepper (you could also use cayenne pepper or smoked paprika, whichever you have lying around)
- Crushed black pepper to taste (entirely depends on your taste. I like my chicken more peppery)
- A quarter cup reduced-calorie Catalina dressing (store-bought or you could just make it at home)
- 2 tbsp. Dijon-style mustard
- 2 tbsp. Worcestershire sauce
- Rinse chicken; pat dry with paper towels.
- Combine the red and black peppers; rub over chicken breasts.
- Combine the salad dressing, mustard and Worcestershire sauce and lightly brush both sides of chicken breasts with some of the dressing mixture.
- Place chicken in a shallow baking dish or pan. Bake, uncovered in a 375-degree oven for 20-25 minutes or till the chicken is no longer pink.
- In a small saucepan heat any remaining dressing mixture just to boiling; serve with chicken.
Makes 4 servings.