Grilled chicken breast with mustard sauce, smokefree cooking, super tender chicken breast, Westernstyle cooking method!
Grilled Chicken Breast with Mustard Sauce -- A smoke-free, Western-style recipe for super tender chicken breast!
(2012-10-18 07:48:06) 
Today's table should be able to tell that, yes, we are eating Western food today, but it is a simpler way to cook it.
Vegetable salad, macaroni with mushrooms and tomato sauce, and then today's protagonist "grilled chicken breast with mustard sauce" was our family of three's dinner last Friday.
Looking at the table, it seems quite rich, right? In fact, it took me very little time to prepare and cook.
And that grilled chicken breast was really delicious and tender. It is also an oven-cooked zero-oil smoke dish.
I like to eat it with salad. It is very healthy, delicious, and colorful.
Bake skinless and boneless chicken breasts, marinate first, then bake in the oven
The sauce is made with mustard sauce, honey, salt, black pepper, dried oregano and rosemary.
Just mix these simple ingredients, then spread it evenly on the chicken breast, marinate it in the refrigerator for 2 hours, and then bake it in the oven.
But you still have to pay attention to controlling the baking time in the oven. If the time is too long, the chicken will be overcooked. Of course, it won’t work if it is not baked for enough time.
And there is also a very important step, which is to take the baked chicken out of the oven. Don’t cut it and eat it immediately. Wait 10 or 15 minutes.
In fact, this is the same principle as eating steak and lamb chops. After these large pieces of meat are cooked, you have to wait patiently for a while to let the meat cool down slightly.
If you cut the freshly cooked chicken breast immediately, the juice inside will run away, and you won’t be able to taste the tender taste!
But you still have to pay attention to controlling the baking time in the oven. If the time is too long, the chicken will be overcooked. Of course, it won’t work if it is not baked for enough time.
And there is also a very important step, which is to take the baked chicken out of the oven. Don’t cut it and eat it immediately. Wait 10 or 15 minutes.
In fact, this is the same principle as eating steak and lamb chops. After these large pieces of meat are cooked, you have to wait patiently for a while to let the meat cool down slightly.
If you cut the freshly cooked chicken breast immediately, the juice inside will run away, and you won’t be able to taste the tender taste!
Take a spoonful of vegetable salad and put some roasted chicken breast on it. It is very easy to eat and you don’t have to worry about getting fat even if you eat too much.
There is no oil, no need to fry, and of course no smoke. The meat tastes good and is not fat or greasy. I really like to make such dishes.
While roasting meat in the oven, you can also watch TV or prepare other things. It is a very easy way to cook.
If anyone has any doubts about the taste of mustard sauce, I'd better say more about mustard sauce.
The mustard sauce I use here is not the same as the Japanese wasabi sauce.
The mustard we usually use for sashimi or sushi is wasabi and its substitute horseradish, often called green mustard or Japanese mustard
This is because wasabi smells or tastes similar to mustard, but in fact wasabi belongs to the genus Wasabi, while horseradish belongs to the genus Radish, which is unrelated to mustard.
Prepared Mustard, the American hot dog we hear most often, is topped with this mustard sauce.
Mustard sauce is made from the seeds of mustard vegetables ground into water, vinegar, wine, spices and other concoctions.
It is a yellow-brown consistency with a strong and distinct flavor.
It is a great condiment for meats and is delicious when squeezed onto ham, sandwiches or cold salads.
The French love to use Dijon mustard with their steaks, which is also my favorite mustard.
In this marinated chicken sauce, I also added another mustard, which is a grain mustard. Wholegrain Mustard
is made of unground mustard seeds, mixed with different mustard seeds and spices to achieve different smells and tastes.
I wrote so much in one breath, and I kept looking at the food in the pictures. I am hungry. It’s time for lunch...
So let's stop here first. You can watch my production process below. The materials and steps are very simple. I hope you like it.
I'm going to eat...
Have a nice day everyone!!!
------------------------------------------ Let's start cooking --------------------------------------
Ingredients:
Cracked pepper (freshly ground black pepper, add as much as you like)
Dried Oregano 1/2 teaspoon
Dried Rosemary 1/2 teaspoon
Practice and basic process diagram:
- The chicken breast is ready. I bought the boneless and skinless chicken breast directly from the butcher shop. After washing, I wiped the water with kitchen paper and cut it in half.
- Next is to prepare the sauce. Take a small bowl and add mustard, honey, granular mustard, fine salt, black pepper, oregano, and rosemary according to the amount of ingredients, and then mix well.
- Apply the prepared sauce evenly on the chicken breast, evenly apply it on both the upper and lower sides, then cover with plastic wrap and marinate in the refrigerator for 2 hours
- Preheat the oven to 180 degrees, line the baking tray with baking paper, place the chicken flat on it, and bake in the oven for about 30 minutes. Then turn it over and apply the remaining sauce to the chicken. Bake for about 15 minutes until the chicken is fully cooked, or when you use a knife to cut open the meat inside and there is no red color, it is cooked.
- After baking, take it out of the oven and let it sit for 10 to 15 minutes. Then cut it into any shape you want. This way, the juice in the meat will not slip away, and it will taste good and tender when eaten.
- Line a baking tray with baking paper for baking. There are two reasons for this: first, it is less likely to stick to the bottom, and second, it is easier to clean the baking tray.
- Don't throw away the marinade, so I took a picture and left it in the process map. When you turn the chicken over and grill it again, spread the remaining sauce on it.