This recipe is from the BBc's "Saturday Kitchen". It goes well with spicy potatoes and coriander chutney. When I made this, I played around with a bit of the ingredients such as chili powder as I like it a bit spicy.
I don't really remember why I decided this would be good to try. The family loved it so I kept fixing it. I also do these on the grill/smoker sometimes. If using a grill set up for indirect cooking. You could also use lemon, but my DIL seems to love the lime taste.
I love a good meatball, but -for some reason- mine tend to fall apart all the time. Finally, I found a blend of ingredients that hung together and had a flavor that was less "tomato and basil" (like many Italian dishes) but was rather "fennel, thyme, and garlic."
I modified this recipe from the B H & G cookbook for a friend's wedding. This recipe is really flavorful and the sauce is awesome! I would make some extra sauce on top of the stove because everyone will want more. The usual Chicken Saltimbocca recipes call for tomato inside, but my friends wouldn't hear of that, and no one really missed it. Baking the chicken instead of doing the whole thing on the stovetop gets the flavor of the sauce into the meat like you wouldn't believe! You could add some white wine to the sauce; just add extra flour for thickening. A little shredded cheese on top of the chicken before baking would be tasty, too. Word of advice - do not try to cater a wedding for 70 people from a 1 bedroom apartment. Also, it is really funny watching 5 people pound chicken on the living room floor (ON CUTTING BOARDS! EWWWW! No carpet fuzz in the recipe!) (Prep time/cook time is approximate - I made this for 70 people so it took me a couple of days to get all the steps done and I pre-cooked the chicken before I served it.)
A wonderful marinade for chicken. If you don't have Miracle Whip, mayonnaise may be substituted. I usually marinate chicken in the marinade at least 30 minutes before cooking. However, I once took chicken sitting in the marinade to a cook-out, and other people there who had brought their own chicken started dipping their chicken in my left-over marinade to coat, then barbecuing right away without waiting for it to marinate. It was still delicious! I've found I can coat over a dozen chicken pieces with a single recipe of the marinade. These days I make this without the Tbs of salt when making it just for myself, but people's tolerance for low salt varies widely and so I've posted it the way I've found suits most people best. I'd say be guided by your own tastes when it comes to amount of salt used.
This chicken recipe is so easy, I hesitated in posting it. But I couldn't find it posted here, and it's so good, I thought I'd share it. It's my favorite way to bake chicken because it's moist and tender every time and the flavor is delicious!