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Sunday, May 30, 2010

Savory Sunday!

Yet another one of my sister Tonya's favorite recipes! It is a recipe from Paula Deen's "The Deen Family Cookbook", 2009.

Baked Chicken with Dijon and Lime
One 3 1/2 lb chicken or precut chicken, 8 pieces
3 Tablespoons Dijon mustard
1 Tablespoon mayonnaise
1 garlic clove, minced
Finely grated zest and juice of 1 lime
3/4 Teaspoon pepper
salt
chopped parsley for garnish
Preheat oven to 400 degrees. Rinse chicken and pat dry; place in large bowl.
In small bowl, whisk together the mustart, mayonnaise, garlic, lime zest, lime juice and pepper.
Season the chicken generously with salt.
Pour mustard-mayonnaise mixture over the chicken, tossing well to coat.
In large baking pan, arrange the chicken to fit in a single layer.
Bake until it is cooked through, breasts will take about 30 minutes, and legs will need 5 - 10 minutes more.
Serve chicken with the pan juices drizzled over the top and garnish with chopped parsley.
If desired, sprinkle a little more lime zest on chickens also.

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