TodayInTheKitchen

Blitzinator
Joined
30 Jan 2019
Local time
9:25 AM
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526
Location
Detroit USA
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todayinthekitchen.com

Ingredients
2 large chicken breasts
1 cup chicken broth
2 tbsp miso
1 tbsp white wine vinegar

2 tbsp of dijon mustard
1 tbsp chicken broth

Instructions
  1. Mix dijon mustard with a tbsp of chicken broth in small sauce bowl.
  2. Boil chicken breasts for 5 minutes
  3. Remove from water and allow to cool. Cut chicken into strips.
  4. In a baking dish, add broth, miso and vinegar. Mix together.
  5. Place chicken strips in baking dish.
  6. Cook at 300 F (150 C) for 10 minutes.
  7. Flip chicken strips and cook for 10 more minutes.
  8. Coat tops of chicken strips with mustard mixture.
  9. Bake for 15 minutes or until mustard mixture starts to thicken.
  10. Remove from oven and top with pepper.

Serve with your favorite vegetables or potatoes.
 

Morning Glory

Obsessive cook
Staff member
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19 Apr 2015
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2:25 PM
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43,505
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Maidstone, Kent, UK
I like the idea. Its a few carefully chosen ingredients and I love that. But a few questions: why do yo need to pre-boil the chicken? And why does it need cooking so long (40 mins in all?). In my experience chicken breast takes about 20 to 25 mins to cook. Maybe it needs longer so the mustard coating forms a crust?
 

TodayInTheKitchen

Blitzinator
Joined
30 Jan 2019
Local time
9:25 AM
Messages
526
Location
Detroit USA
Website
todayinthekitchen.com
Great observations. The pre-boil is mainly due to the fact that I do not like cutting raw chicken. (I know, go figure...) By pre-boiling I can just "slap" the chicken on a cutting board and cut it into strips. As far as the long cook time goes, I am discovering I am the master of the "slow cook". I love how the sauce (miso & broth) absorbs into the meat. In addition, many of my recipes are designed to be consumed two days after they are made. That is to say, I eat them for lunch at work. With this in mind, I need recipes that stay flavorful for several days.

So you are correct. If I was cooking this recipe for dinner that night, I would absolutely shorten the cooking time.
 
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