Let's talk chicken...what is your favorite cut of chicken. I like the white meat breasts the best, second would be the thighs, then the drumstick and I don't get the "wing thing" there is no meat on those things.
My husband's favorite is when I cut the breasts up into bite size chunks, cajun seasonings and sauté those nuggets up. He is a creature of habit and could eat the same thing every night until he gets tired of it. I like to mix things up. So here I did the cajun seasonings but then took it a step further with dijon mustard, bread crumbs and maple syrup.
Spicy Mustard Maple Chicken
4 boneless skinless chicken breasts, cut into bite size cubes
1 1/2 tablespoons cajun seasoning
3 or more tablespoons dijon mustard - enough to coat chicken
1/2 cup plain bread crumbs (I used Progresso)
1/4 to 1/2 cup pure maple syrup
olive oil
After cutting cup chicken breasts place in a bowl and sprinkle with cajun seasoning. Making sure all pieces have seasoning. Allow chicken to sit for 4 minutes to make sure the seasoning adheres to the chicken. Add dijon mustard use enough to make sure chicken cubes are covered on all sides. Sprinkle with plain bread crumbs; again making sure all sides are covered.
Heat a skillet on a medium high heat and olive oil (about a 1/2 tablespoon), add chicken a small amount at a time, not over crowding. Cook chicken in batches adding additional olive oil if needed. Cook chicken about 4 minutes turn over and cook until just about done and has a nice crust. After all the chicken is cooked place all the chicken back into the skillet; drizzle with the maple syrup; and stir.
My husband's favorite is when I cut the breasts up into bite size chunks, cajun seasonings and sauté those nuggets up. He is a creature of habit and could eat the same thing every night until he gets tired of it. I like to mix things up. So here I did the cajun seasonings but then took it a step further with dijon mustard, bread crumbs and maple syrup.
Spicy Mustard Maple Chicken
4 boneless skinless chicken breasts, cut into bite size cubes
1 1/2 tablespoons cajun seasoning
3 or more tablespoons dijon mustard - enough to coat chicken
1/2 cup plain bread crumbs (I used Progresso)
1/4 to 1/2 cup pure maple syrup
olive oil
After cutting cup chicken breasts place in a bowl and sprinkle with cajun seasoning. Making sure all pieces have seasoning. Allow chicken to sit for 4 minutes to make sure the seasoning adheres to the chicken. Add dijon mustard use enough to make sure chicken cubes are covered on all sides. Sprinkle with plain bread crumbs; again making sure all sides are covered.
Heat a skillet on a medium high heat and olive oil (about a 1/2 tablespoon), add chicken a small amount at a time, not over crowding. Cook chicken in batches adding additional olive oil if needed. Cook chicken about 4 minutes turn over and cook until just about done and has a nice crust. After all the chicken is cooked place all the chicken back into the skillet; drizzle with the maple syrup; and stir.
Maple my favorite!
ReplyDeleteNow, adding maple syrup, that's a great idea - and I have some in my cupboard too! Cheers from Carole's Chatter
ReplyDelete