Prep 10 mins
Cook 1 hr
I know everyone loves boneless skinless chicken breasts, and you could use these here, but I always stock up on the bone-in breasts because they are much cheaper. The longer the chicken marinates, the better, but you could marinate these for as little as half hour and still be in heaven. It can't get much easier than this, and this is requested in my house all the time. The chicken comes out extremely tender, moist and juicy! Just make sure you remove the skin from the chicken first if there is any. **Just omit the cayenne pepper if you don't prefer the heat. The high heat is the trick, it gives a slightly crispy outside, and tender inside!
- 2 -4 skinless chicken breasts (bone-in, skinless)
- 3 tablespoons spicy brown mustard
- 2 tablespoons prepared horseradish
- 1 teaspoon olive oil
- 2 tablespoons water
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1⁄2 teaspoon powdered ginger
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cayenne pepper
- 1 -2 tablespoon dried rosemary
- In a marinating bowl or large ziploc bag, mix together spicy brown mustard, horseradish, olive oil, water, garlic, gingers, pepper, salt, and cayenne pepper.
- Add chicken and marinate as little as 30 min or as long as possible.
- When ready to cook, preheat oven to 400-425. Place chicken and all of the marinade in a shallow baking dish lined with foil for easy clean up. Sprinkle dried rosemary on top of all the chicken breasts. Do not cover.
- Bake in oven for 50-65 minutes, basting chicken with juices once after 30 minutes, and once during last 5 minutes of baking time.
- Once chicken is out of the oven, let chicken rest at room temperature for 15 minutes before serving so juices can redistribute. Serving too quickly will not result in juicy moist chicken! :).
Great flavor! it was the first time I've used ginger root in a while. I purchased a small piece ($5 per pound) that I discovered a lot of unusable fibrous root.<br/> After peeling I had a tad less than 2 tbl. of minced ginger. Something else I varied in the recipe-placed the dried rosemary with the marinade. It set for approx. six hrs. before I seared the breasts in waterless cookware w/Pam and after an hr. I had a wonderful entree.
Liked the spicy flavor combined with the ginger but my marinade was thick and left me nothing to baste with--chicken got a little dry even though I used a meat thermometer for doneness. Maybe it could be covered part way through cooking?
This was great with the additional flavors of mustard and horseradish -- two combos I wouldn't normally have paired. I didn't bake for the full 50-60 minutes, since basting at 30 minutes made us stop the baking altogether by 35 minutes. Thanks, Melvin's Wifey! Made for Recipe Swap #15.