Friday, October 23, 2015

Foodie Fridays: Roasted Deviled Chicken Breasts

I am always on the lookout for quick and easy chicken recipes, and with Halloween not far off this one for Roasted Deviled Chicken Breasts seemed aptly named!  The sharp mustard and spicy pepper give a bit of a kick to the taste, while the shallots, oddly enough, add a touch of sweetness.  I used a canned chipotle in adobo sauce as I am still trying to finish off a can, but the original recipe calls for cayenne pepper.  Any spicy pepper or pepper sauce would probably work just as well.  I can't handle really spicy food so I keep the heat level low, but if you like it hot just increase the amount.

The chicken breasts in the grocery stores all seem humongous to me (didn't they used to be much smaller years ago?).  I had to increase the original cooking time by 5-10 minutes to be sure they were cooked.  I would most likely cut the chicken breasts in half after roasting to serve eight rather than four, especially if they are to be accompanied by hearty side dishes.  This recipe is devilishly delicious, and would be a good dinner choice for Halloween or any other day!

Roasted Deviled Chicken Breasts

1/4 C. olive oil
1/3 C. coarse ground Dijon mustard
1/3 C. minced shallots
1 chipotle in adobo sauce, minced (or 1/4 tsp. cayenne)
4 boneless, skinless chicken breasts

Put the olive oil in a 9x13-inch baking pan.  Place in a cold oven and set the oven for 425 degrees.  Combine the mustard, shallots, and chipotle pepper in a shallow dish or pie plate.  Roll the chicken in the mustard mixture to coat (it does not stick well, but get as much on as possible).  Remove the pan with the warm oil from the preheated oven and add the chicken.  Return the pan to the oven and roast the chicken for 10 minutes.  Spoon the pan juices over the chicken, top with any remaining mustard mixture, and rotate the pan.  Roast for 10-15 more minutes until the chicken is no longer pink inside.  Remove the pan from the oven, cover loosely with foil, and let the chicken rest for 10-15 minutes before serving.  Serves 4-8 (depending upon the size of the chicken breasts).

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