Chicken Breasts with Orange/Mustard Glaze
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Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
Chicken Breasts with Orange/Mustard Glaze Time: 25 minutes
2 boneless, skinless chicken breasts
1 tsp dry mustard
1/2 cup Teriyaki sauce
2 tbs orange marmalade
Mix Teriyaki sauce and mustard well with a whisk, add marmalade. Pour over chicken breasts and let marinate for 10 - 20 minutes or longer. Either cook 10 - 15 minutes on barbecue grill or under broiler (4 inches ) for 6 - 8 minutes a side. They should be nicely browned and juices should run clear when pierced with a knife. They could also be baked for 30 minutes @350F (180C). All times depend on size and thickness - test!
German Potato Salad, leftover Time: 5 minutes
leftover German potato salad
Remove from fridge and let warm to room temperature. You could reheat in the microwave if you want but I like it as it.
Lettuce and Walnut Salad Time: 10 minutes
lettuce, enough for two small salads
1/4 cup Balsamic dressing leftover from last night
1 tbs fresh herbs whatever is lurking in the fridge or looks good in the garden
1 oz (30gr) walnuts halves
Prepare lettuce and put into a medium bowl. Add a bit of dressing and toss to coat (use tongs, it's easier). Taste and add more dressing if desired. Add herbs and walnuts, give it another toss or two and serve.
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Cooking schedule: 25 minutes |
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Cooking for Two? Or more?
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