Using gifts and stocking stuffers from both my parents and Barry's parents, I made a darn good meal last night - if I do say so myself. If you are a chicken-eater, I highly recommend this dish, which is officially called "Cranberry Chicken," but shall be referrred to as "In-Law Chicken" from here forward. It all started with one of my parents' Christmas presents to me: The New American Plate Cookbook. Love it!
It's full of recipes that "combine sound nutrition with culinary ingenuity." Wow. Using cranberry chutney (a stocking stuffer for Barry from my parents) and Dijon mustard (again, stocking stuffer for Barry, but this time from his parents who picked it up while on their recent trip to Paris), I whipped up this dish in thirty minutes.
It made a comforting wintery meal - the tangy sauce was perfect for the roasted chicken. We enjoyed it with a bottle of white wine (a gift to me from the O'Connors). Who knew I'd love white? The O'Connors, apparently.
A quick adaptation of the recipe:
Preheat oven to 375 degrees. Whisk together 2 tablespoons olive oil, 2 tablespoons Dijon mustard, half a teaspoon salt, and half a teaspoon ground black pepper. Transfer half of the mixture to another bowl. Use the remaining mixture to coat four chicken breast halves. Place the chicken in a baking pan (lightly coated with canola oil spray) and roast for 10 to 15 mintues on each side. To the remaining mustard mixture, add three fourths of a cup of cranberry chutney (or relish, or whole berry sauce), a tablespoon of finely minced scallions, and a tablespoon of red wine vinegar. Whisk this mixture and heat on high in a microwave for 30 seconds or until warm. Spoon the sauce over the chicken and serve. Drink good white wine. Speak fondly of your in-laws and the great presents that they give. Say yum!