Sweet and Spicy New Mex­ico Chicken

Catron Courier - - Front Page -

Makes about 4 serv­ings. In­gre­di­ents:

About 16 ounces of bone­less, chicken breasts or thighs (with or with­out skin) ½ cup Di­jon mus­tard ¼ cup maple syrup 1 Tbsp. red wine vine­gar Salt & pep­per Chopped green or red chile In­struc­tions:

Pre­heat oven to 425 de­grees. In a bowl, mix to­gether mus­tard, syrup, and vine­gar. Place chicken breasts into a greased 9” bak­ing dish. Sea­son with salt and pep­per.

Pour the mus­tard mix­ture over the chicken. Bake for about 40 min­utes or un­til chicken turns golden brown. Sea­son with chopped green chile and serve with hot, but­tered corn or flour tor­tillas.

Or, if you’re a fan or red chile, serve with red chile sauce.

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