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THE WORLD'S BEST CHICKEN

THE WORLD'S BEST CHICKEN
Such a bold claim! I’m willing to make it. The husband raved. My taste buds have never been so tickled. Others have called it, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Seriously, I wouldn’t toy with you, reader. Also, let’s talk about the elephant in the room. THE WORLD’S BEST CHICKENServes 3-4 4 boneless, skinless chicken breasts 1/2 cup Dijon mustard 1/4 cup maple syrup 1 tablespoon red wine vinegar Salt & pepper Fresh rosemary Preheat oven to 425 degrees. Place chicken breasts into 9×13 lined baking dish. Bake for 30-40 minutes, or until meat thermometer reads 165 degrees. Season with fresh rosemary. For everyone who has kindly inquired, here is the recipe for the side dish pictured in these photos: pan-seared brussels sprouts with cranberries & pecans. PS: To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours. Preheat oven to 425 degrees. Adapted from Trader Joe’s Cookbook.

http://rachelschultz.com/2012/07/11/worlds-best-chicken/

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Pomegranate-Cranberry Chicken Pomegranate juice and cranberries. Both are high in anti-oxidants and rich in vitamins, making a healthy combination. Since I had cranberries left from Thanksgiving and had purchased some pomegranate juice when it was on sale, I was trying to think of something to make with both of these. After making Pan-Glazed Chicken with Basil from Cooking Light’s 5 Ingredient 15 Minute Cookbook the inspiration was there and I decided to try a chicken dish with a pomegranate-cranberry sauce. Sun-Dried Tomato and Basil Stuffed Chicken Breasts Sun-Dried Tomato and Basil Stuffed Chicken Breasts are easy yet mouthwatering. Plus they’re ready in under 30 minutes! One of the things Ben and I have been marveling over recently is the fact that someday Lincoln, our newborn baby, will be a teenager who drives (and dates, but I can’t even think about that right now!) then a fully functioning adult who has a job, house, car, and kids of his own.

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